4 cups all-purpose or bread flour
1/2 cup granulated sugar
1 teaspoon salt
2 packs fast-acting dry yeast
1 cup milk (110°F to 120°F)
1/2 cup butter room temperature
1 cup packed brown sugar
1 cup butter, softened
1 cup corn syrup
1 cup pecans (chopped or halved)
1 cup of raisins
1/2 cup chopped pecans and raisins
1/4 cup packed brown sugar
1 1/2 teaspoon ground cinnamon
3 tablespoons room temperature butter
In bowl, mix 2 cups of the flour and 1/2 of cup granulated sugar, yeast and salt. Pour in the milk the egg and the butter. Beat with electric Mix the ingredients for 1 minute on low, and stir in remaining flour until well mixed.
Heat the brown sugar and butter stirring constantly; remove from heat. Stir in corn syrup. Pour into 9×13 pan. Roll the dough with the rolling pin, shape into a rectangle on a lightly flour surface. Spread with 2 tablespoons of butter and sprinkle with filling. Roll it all up tightly so it won’t fall apart. Cover with plastic wrap and let rise in warm place about 40 minutes until the size doubles.
Heat oven to 350. Bake for 35 minutes or until brown. Flip the pan upside down for 5 minutes so nothing sticks to the pan and serve.