Ingredients
1 package (1/4 ounce) active dry yeast3/4 cup warm water (110° to 115°)3/4 cup warm 2% milk (110° to 115°)1/4 cup sugar3 tablespoons canola oil2 teaspoons salt3-3/4 to 4-1/4 cups all-purpose flourFILLING:1/4 cup butter, softened1/4 cup sugar3 teaspoons ground cinnamon3/4 cup packed brown sugar1/2 cup heavy whipping cream1 cup coarsely chopped pecans
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; 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.
Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.
