Ingredients
- Topping
- 1 / 3 cup firmly packed brown sugar
- 1 / 3 cup KARO Light Corn Syrup
- 3 tablespoons butter or margarine
- 1 cup pecan pieces or halves
- Dough
- 3 / 4 cup warm water (100o to 110oF)
- 2 envelopes FLEISCHMANN’S Active Dry Yeast
- 3 / 4 cup warm milk (100o to 110oF)
- 1 / 2 cup sugar
- 1 / 2 cup butter or margarine, softened
- 1-1 / 2 teaspoons salt
- 5-1 / 2 to 6 cups all-purpose flour
- 2 large eggs
- Cinnamon-Date Filling
- 2 tablespoons butter or margarine, melted
- 1 tablespoon ground cinnamon
- 1 (8-ounce) package chopped dates
Preparation
Step 1
Directions
Heat brown sugar, corn syrup, and 3 tablespoons butter in saucepan over medium heat until sugar dissolves. Stir constantly. Pour into greased 13 x 9-inch baking pan. Arrange pecans evenly in bottom of pan.
Place 1 / 2 cup water in a bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, milk, sugar, softened butter, salt, and 2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; roll to 24 x 18-inch rectangle. Brush with melted butter; evenly sprinkle with cinnamon and dates. Beginning at short end, roll up tightly as for jelly roll. Pinch seam to seal; cut into 12 equal pieces. Place in prepared pan; cut sides up. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375oF for 30 to 35 minutes or until done. Invert onto serving tray.