1 pkg. dry yeast
1/4 c. lukewarm water
2 c. sifted flour
1 1/2 tbsp. sugar
1/2 tsp. salt
1/2 c. butter, softened
1 egg yolk
1/2 c. milk, scalded and cooled
2 tbsp. butter
1 1/2 c. sugar
3 tbsp. cinnamon
1 c. chopped pecans
1/3 c. melted butter

Dissolve yeast in 1/4 cup water and set aside. Mix together flour, 1 1/2 tablespoons sugar and salt. Cut in 1/2 cup butter. Combine egg yolk, milk and softened yeast. Add to the flour mixture, mix well. Cover and let rise until doubled. Turn out on a floured board and knead. Cover and let set for 10 minutes. Roll to a 10x18 inch rectangle. Spread with the 2 tablespoons butter.

Combine sugar and cinnamon, stir well and sprinkle 1/2 cup of the mixture over the dough. Roll up as a jelly roll, seal edges and slice in 1 inch slices. Dip slices in remaining sugar mixture and roll into 5 inch rounds. Sprinkle with a few nuts, pressing them in. Place on a greased cookie sheet, brush with melted butter, sprinkle with 1 teaspoon sugar-cinnamon mix. Let rise 15 minutes and bake at 400 degrees F. for about 12 minutes or until golden brown. Cool on racks.