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1
FOR THE DOUGH: In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently.
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2
Set aside to COOL to 120 to130 F.
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3
In a mixing bowl, combine 2 cups flour and yeast.
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4
Add cooled cornmeal mixture; beat on low until smooth.
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5
Add eggs and 1 cup of flour; mix for 1 minute.
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6
Stir in enough remaining flour to form a soft dough.
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7
Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes.
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8
Place in a greased bowl, turning once to grease top.
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9
Cover and let rise in a warm place until doubled, about 1 hour.
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10
FOR THE TOPPING: Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally.
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11
Pour into TWO greased 13 x 9 x 2 inch baking pans.
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12
Sprinkle with pecans; set aside.
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13
Punch dough down; divide in half.
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14
Roll each into a 12 x 15 inch rectangle; spread with butter.
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15
Combine sugar and cinnamon; sprinkle over butter.
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16
Roll up dough from one long side; pinch seams and turn ends under.
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17
Cut each roll into 12 slices.
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18
Place 12 slices, cut side down, in each baking pan.
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19
Cover and let rise in a warm place until nearly doubled, about 30 minutes.
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20
Bake at 375 F.
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21
for 20 to 25 minutes or until golden brown.
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22
Let cool 1 minute; invert onto a serving platter.
