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1
To make the crust, put flour, baking powder and salt into a large bowl; stir to mix well.
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2
Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
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3
Add milk and stir with a fork until a soft dough forms.
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4
Turn out dough onto a lightly floured surface and give 10-12 kneads.
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5
Pat into a rectangle; wrap and refrigerate while you prepare the topping.
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6
Heat the oven to 425 degrees F.
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7
To make the topping, put 1/4 cup of the brown sugar, 1/4 cup of the pecans, milk and cinnamon in the bottom of an 8 or 9-inch round layer cake pan.
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8
Stir to mix well; spread evenly.
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9
On a lightly floured board, roll dough into a rectangle about 16x12-inch with the long side near you.
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10
Brush the dough with soft butter except for a 1-inch border along the farthest edge.
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11
Mix the remaining 1/4 cup brown sugar with the remaining 1/4 cup nuts; sprinkle over the butter.
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12
Roll up the dough jellyroll fashion, starting from the long edge nearest you.
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13
Cut the roll into 16 slices.
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14
Arrange the slices, cut side up and slightly apart, on top of the brown sugar mixture in the pan.
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15
Bake for 25 minutes or until nicely browned.
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16
Invert immediately onto a serving plate and remove the pan.
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17
Let cool 20 minutes before serving.
