INGREDIENTS

INSTRUCTIONS

           FILLING:
  SWEET DOUGH:
Dissolve yeast in warm water in a large mixing bowl. Add buttermilk,eggs, 2
1/2 cups flour, butter, sugar, baking powder and salt. Blend 30 seconds
with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes
on medium speed.  Stir in remaining 3 cups flour. (Dough should remain soft
and slightly sticky) Knead 5 minutes, or about 200 turns on a lightly
floured board.
Divide dough in half and roll each half into a 12x7 inch rectangle. Spread
each half with 1 tbsp soft butter and sprinkle with 1/4 cup sugar and 1 tsp
cinnamon.  Roll up halves, beginning at wide side. Seal well by pinching
the seams.  Cut each roll into 12 slices. Coat two 9 inch round cake pans
with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans
in each pan.  Place 12 dough slices in each pan,leaving a small space
between slices. let rise until doubled. Bake in a preheated 375 F oven for
about 30 minutes. Invert pans onto serving plates. Makes 2 dozen.
Origin:  Hearth and Home Companion Shared by: Sharon Stevens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”