Ingredients
¾cupwater
2tbspbutter
2cupswhite bread flour
2tbspwhite sugar
1½tbspnonfat dry milk powder
1tspfast-rising dry yeast
½tspsalt
½cupbrown sugar
¼cuplight corn syrup
¼cupbutter
¼cuppecans,chopped
¼cupbutter,softened
½tspcinnamon,ground
Preparation
Combine water, 2 tablespoons of butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle.
Remove dough from the machine after the cycle is done. This will take about 1 hour 45 minutes.
Combine brown sugar, light corn syrup, and ¼ cup of butter in a saucepan over medium heat. Cook and stir for about 3 minutes or until sugar is dissolved. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.
Turn dough out onto a floured surface, punch it down, and roll into an 8×12-inch rectangle.
Dot with ¼ cup of butter and sprinkle with cinnamon.
Roll up and pinch seams together. Slice roll into 1½-inch thick slices; place slices into the pan on top of the sauce. Set aside for about 1 hour or until doubled in size.
Preheat oven to 375 degrees F.
Bake rolls in the preheated oven for 20 to 25 minutes or until golden brown. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.
