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1
Combine 1 1/2 cups warm water and 1/4 cup sugar in large bowl.
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2
Sprinkle yeast over and let stand until foamy, about 6 minutes.
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3
Mix in vegetable oil and salt.
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4
Add enough flour, 1 cup at a time, to form soft dough.
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5
Turn dough out onto floured work surface.
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6
Knead dough until smooth and elastic, adding more flour if sticky, about 10 minutes.
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7
Lightly oil another large bowl.
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8
Place dough in bowl; turn to coat with oil.
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9
Cover bowl with plastic wrap, then cover with kitchen towel.
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10
Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
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11
Beat butter, cinnamon and remaining 1 1/2 cups sugar in medium bowl to blend.
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12
Turn dough out onto floured work surface (do not punch down).
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13
Roll out or press dough gently to 16x10-inch rectangle.
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14
Using spatula, spread 1 cup butter mixture evenly over dough.
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15
Sprinkle with chopped pecans.
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16
Starting at 1 long side, roll up dough jelly-roll style, forming log.
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17
Pinch seam and ends to seal.
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18
Cut log crosswise into 12 equal pieces.
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19
Spread remaining butter mixture over bottom of 15x10x2-inch metal baking pan.
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20
Sprinkle 1 cup pecan halves evenly over butter mixture in pan.
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21
Arrange rolls, cut side down, in prepared pan, spacing evenly.
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22
Cover pan with plastic wrap.
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23
Let rolls rise in warm draft-free area until light and puffed, about 30 minutes.
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24
Position rack in center of oven and preheat to 325F.
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25
Bake cinnamon rolls uncovered until tops are golden brown, about 35 minutes.
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26
Remove pan from oven.
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27
Using sharp knife, cut around sides of pan.
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28
Place large baking sheet over pan.
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29
Using oven mitts as aid, hold baking sheet and pan together and turn over, releasing cinnamon rolls onto sheet.
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30
Serve cinnamon rolls warm or at room temperature.
