6 1/2 - 7 c. all purpose flour
2 pkgs. Red Start instant blend dry yeast
1/2 c. sugar
1 1/2 tsp. salt
1 c. milk
1 c. water
1/2 c. butter
2 eggs
1/4 c. sugar
1/4 c. packed brown sugar
1 tbsp. cinnamon
1/4 c. butter, softened

TOPPING:

2/3 c. butter
2/3 c. packed brown sugar
6 tbsp. light corn syrup
2/3 c. coarsely chopped pecans

In large mixer bowl combine 3 cups flour, yeast, 1/2 cup sugar and salt; mix well. In saucepan, heat milk, water and butter until warm, 120 to 130 degrees; butter does not need to melt. Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour.

Prepare Filling: Combine 1/4 cup sugar, brown sugar and cinnamon; set aside.

Prepare Topping: In small saucepan, combine butter, brown sugar and corn syrup. Heat and stir until blended. Divide Topping between 2 greased 13"x9" cake pans. Sprinkle with nuts.

Punch dough down. Divide into 2 parts. On lightly floured surface, roll each half to a 15"x12" rectangle. Spread with 2 tablespoons softened butter; sprinkle half of Filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place on Topping in pan. Cover; let rise in warm place until almost doubled, about 30 minutes. Bake at 375 degrees for 20 to 25 minutes until golden brown. Cover pans with foil; invert onto racks. Cool 1 minute; remove pans. Cool.