Ingredients

The following ingredients have 12 Servings
  • 1 cup milk
  • 1/4 cup water
  • 2 tbs cornmeal
  • 1/4 cup sugar
  • 1/4 cup unsalted butter
  • 1 tsp salt
  • 3 1/2 to 3/3/4 cups flour
  • 1 packet yeast
  • 1 egg
  • 1 cup dark brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup milk
  • 3/4 cup chopped pecans
  • 1/4 cup butter (melted)
  • 1/4 cup sugar
  • 1 tsp cinnamon

Instruction

  • In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough.
  • Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into a greased 13x9-in. baking pan. Sprinkle with pecans; set aside.
  • Punch dough down. Roll into a 12x15-in. rectangle; brush with melted butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from the long side; pinch seams and turn ends under. Cut roll into 12 slices. Place 12 slices, cut side down, in baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
  • Bake at 375 degrees F for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.