Ingredients
2 cups 2% milk1/2 cup water1/2 cup sugar1/2 cup butter1/3 cup cornmeal2 teaspoons salt7 to 7-1/2 cups all-purpose flour2 packages (1/4 ounce each) active dry yeast2 large eggs, room temperatureTOPPING:2 cups packed brown sugar1/2 cup butter1/2 cup 2% milk1/2 to 1 cup chopped pecansFILLING:1/4 cup butter, softened1/2 cup sugar2 teaspoons ground cinnamon
Preparation
In a saucepan, combine the first 6 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, 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 3 topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into 2 greased 13x9-in. baking pans. Sprinkle with pecans.
Punch dough down; divide in half. Roll each into a 12x15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from 1 long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
Bake at 375° until golden brown, 20-25 minutes. Let cool 1 minute; invert onto a serving platter.
