1 pkg dry yeast
1 c warm water
1/4 c granulated sugar
1 tsp salt
2 tbsp melted butter
1 egg
3 1/4 to 3 1/2 c flour
1/3 c butter
1/2 c brown sugar
1 tbsp corn syrup
2/3 to 1 c pecan halves
1/2 c sugar
2 tsp freshly ground cinnamon

In a mixing bowl, dissolve yeast with warm water. Stir in 1.4 c sugar, salt, 2 Tbsp butter, egg and 2 c flour. Beat until smooth. Flour until the dough is easy to handle. If it becomes to sticky, dampen your hands with cold water. Place in a greased bowl. Cover tightly and refrigerate over night, (up to 4 or 5 days).

Combine melted butter, brown sugar, corn syrup and pecans. Pour into a greased oblong 9 x 13 pan. Combine 1/2 c sugar, cinnamon (sifted to take out chunks). On a floured board, roll out the dough into a 9 x 15 inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1 inch slices and place in a 13 x 13 inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size, (about 1 1/2 hours).

Bake in a preheated 375°F oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.