1 envelope dry yeast
1 c. milk
1 egg, beaten
3/4 c. butter
3/4 c. granulated sugar
1 tsp. salt
3 c. flour, sifted
Butter, melted
1/2 c. brown sugar, packed
2 tsp. cinnamon
1 c. pecans or raisins, or both
1 c. dark brown corn syrup
1 c. brown sugar, packed

Mix yeast with 1 cup flour, salt and 1/4 cup sugar. In small pan heat milk with 1/2 cup butter. Heat until warm. Butter does not need to melt. Add beaten egg and stir to blend. Combine egg mixture with flour and yeast mixture. Beat with electric mixer at medium speed for 2 minutes. Add about 3/4 cup flour or enough to make a thick batter. Beat with electric mixer for 2 minutes longer. Add remaining flour (more if necessary to make a soft dough). Knead in a bowl for about 12 minutes or until dough no longer sticks to fingers and is elastic. Place in buttered bowl and let stand in a warm, draft free place for about 45 minutes or until doubled in bulk. Punch down. Divide in half and roll each half into a rectangle about 9 inches wide and about 1/4 inch thick. Brush surface of rectangle with butter.

Mix 1/2 cup white sugar with 1/2 cup brown sugar and cinnamon. Sprinkle each rectangle with half the sugar mixture. Roll jelly roll fashion. Cut into 1 inch slices. Make sticky syrup by heating together corn syrup, 1 cup brown sugar and 1/4 cup butter. Pour half of syrup into each of two layer pan. Let rise until doubled (about 30 minutes). Bake in a preheated 400 degree oven for about 20 minutes or until surface is browned and dough is cooked through. Line a cookie sheet with foil and turn up the edges to make walls to keep syrup from oozing off surface. Place pans upside down on foil and leave for a minute or to allow syrup to drain from pans. Yields 18 servings.