1-1/4 cups water 1/4 cup sugar 3 tablespoons skim milk powder 1-1/4 teaspoons salt 1 egg, beaten 4-1/4 cups flour 2 tablespoons butter 1-1/4 teaspoons yeast
Brown Sugar-Nut Syrup: 1/4 cup butter 2/3 cup brown sugar, packed 3 tablespoons water 3/4 cup pecan halves
Filling: 3 tablespoons melted butter 2/3 cup brown sugar, packed 1 tablespoon ground cinnamon 3/4 cup chopped pecans
Measure first 8 ingredients in the order listed into bread machine pan. Select: Dough/Pasta Setting
Meanwhile, prepare syrup. Boil together butter, water and brown sugar for 1 minute. Immediately, pour into a 9 x 13 inch pan; tilt pan to cover bottom evenly. Arrange pecans, flat side up on syrup.
When cycle is complete, remove dough from machine to a lightly floured surface. If necessary knead in enough flour to make dough easy to handle. Roll dough into a 12 x 18 inch rectangle. Brush with melted butter. Sprinkle evenly with a mixture of brown sugar and ground cinnamon. Sprinkle chopped pecans on top. Starting at large side, roll up jelly-roll fashion. Pinch edge to seal. Cut roll into 12 equal pieces. Place over syrup. Cover and let rise 30 minutes or until double in volume. Remove cover.
Bake at 375°F for 35 minutes. Loosen edges and invert onto serving tray.