INGREDIENTS

INSTRUCTIONS

Combine 14 cup brown sugar, 1/4 cup pecans and cinnamon; set aside. Combine
12 cup brown sugar, corn syrup and 14 cup pecans. Spread in bottom of
buttered 13 x 9 inch pan. Roll out dough on floured surface to an 18 x
12-inch rectangle. Brush with butter. Sprinkle dough with remaining brown
sugar and pecans and cinnamon mixture. Starting with 18-inch side, roll
jelly-roll fashion. Cut into eighteen 1-inch slices; place, cut side down,
in prepared pan.
Cover; let rise in warm place until doubled, 45 to 60 minutes. Bake at 375
degrees for 25 to 30 minutes. Cool 1 minute, then invert onto wire rack
over waxed paper. Let stand 1 minute before removing pan.
Tip: Rolls may be baked in 18 well-buttered individual muffin cups. Do not
add chopped pecans to syrup but place 3 pecan halves in each cup. Bake at
375 degrees for 15 to 20 minutes. YIELD 18
Notes: This cookbook was acquired at a junk sale. It captured my interest
because of the annotated comments beside the recipes. The original owner
had made comments or just check marks beside certain recipes. I will
include these as I scan. This one had no rating.
Recipe by: The Pillsbury Family Cookbook (1963)
Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston"
<ejohnston@mailexcite.com> on Nov 29, 1997

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