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1
To make the dough, melt the 1/2 cup butter in a small saucepan over medium-low heat.
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2
Add the milk and granulated sugar and heat just to lukewarm (about 100F), stirring to dissolve the sugar.
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3
Pour the warm milk mixture into a bowl.
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4
Stir in the yeast.
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5
Allow the mixture to sit for 10 minutes.
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6
Stir in the salt.
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7
Beat the whole egg and yolk together and add to the yeast mixture.
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8
Stir in the flour I cup at a time until you have a sticky dough.
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9
Scrape the dough out onto a floured work surface and knead, about 5 minutes, adding a little more flour as necessary, until you have a nice smooth dough.
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10
Butter a large bowl.
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11
Place the dough in the prepared bowl and cover with plastic wrap.
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12
Put the bowl in a warm place and allow the dough to rise for 2 hours until tripled in volume.
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13
Meanwhile, prepare the pan.
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14
Spray a 9 x 13-inch baking pan with vegetable oil spray or brush it with butter.
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15
To prepare the sugar-pecan topping, melt the butter with the brown sugar and corn syrup in a small saucepan over medium-low heat, stirring to combine.
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16
Remove from the heat and spread the mixture over the bottom of the pan.
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17
Sprinkle with the chopped pecans.
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18
Punch down the dough and turn it out of the bowl onto a lightly floured work surface.
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19
Knead for a minute, then use a lightly floured rolling pin to roll the dough into a rectangle about 15 x 12 inches and 1/8 inch thick.
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20
To make the cinnamon sugar filling, melt the butter in a small saucepan over medium-low heat and allow it to cool.
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21
Brush the butter thoroughly over the surface of the dough.
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22
In a bowl, mix together the granulated sugar and cinnamon.
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23
Sprinkle the cinnamon sugar evenly over the melted butter.
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24
Roll the rectangle up, like a jelly roll, along one long edge.
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25
Slice the log of rolled dough into 1-inch-thick slices and arrange the slices, cut side up, in the prepared pan.
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26
Cover the pan with a piece of plastic wrap (you can spray the wrap with vegetable oil spray to be sure it doesnt stick to the dough) and allow it to rise in a warm place for about 40 minutes.
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27
Preheat the oven to 350F.
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28
Bake the schnecken until golden brown, 35 to 40 minutes.
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29
Check them occasionally during the baking time and, if they seem to be browning too quickly, cover them with a sheet of aluminum foil.
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30
Remove the pan from the oven.
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31
Allow the schnecken to cool for 5 to 10 minutes, then turn them out of the pan while still warm by inverting the pan over a large platter or a baking sheet.
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32
Serve warm.
