- 2 (.25 ounce) packages active dry yeast
- 1/2 cup warm water (110 degrees F to 115 degrees F)
- 2 eggs
- 1/4 cup sugar
- 3 tablespoons butter or margarine, melted
- 2 teaspoons salt
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour
- TOPPING:
- 1/2 cup packed brown sugar
- 1/3 cup honey
- 1/4 cup butter or margarine
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- FILLING:
- 2 tablespoons butter or margarine, melted
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- In a mixing bowl, dissolve yeast in water. Add eggs, sugar, butter, salt and vanilla; mix well. Add 2 cups of flour; beat until smooth. Stir in enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- In a saucepan, combine brown sugar, honey, butter and salt; bring to a boil, stirring occasionally. Boil for 1 minute. Pour into a greased 13-in. x 9-in. x 2-in. baking pan; sprinkle with pecans. Set aside. Punch dough down. Turn onto a lightly floured surface; roll into a 24-in. x 8-in. rectangle; brush with butter to within 1 in of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over butter. Roll up from long side; seal seam. Cut into 1-in. slices; place cut side down in pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 25-28 minutes or until golden brown. Cool 1 minute; invert onto a serving platter.