Yield: 20 servings

Prep Time: 1 hour
Proof time: 1 hour and 10 minutes
Bake Time: 25 to 30 minutes

Nut Topping:
1/4 cup butter OR margarine, melted
1/2 cup firmly packed brown sugar
1/4 cup KARO® Light Corn Syrup
3/4 cup chopped pecans

Dough:
5 to 5-1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes FLEISCHMANN’S® RapidRise™ Yeast
1-1/2 teaspoons salt
1/2 cup water
1/2 cup milk
1/2 cup butter OR margarine
2 eggs

Cinnamon Filling:
1/4 cup butter OR margarine, melted
1/2 cup sugar
1 tablespoon DURKEE Ground Cinnamon

Combine Nut Topping ingredients in a medium bowl; stir to blend. Spread evenly on bottom of 9 x 13-inch baking pan. Set aside.

Combine 2 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat water, milk and butter until very warm (120º to 130ºF). Gradually add to flour mixture. Beat 2 minutes at medium speed in electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 24 x 12-inch rectangle. Brush with melted butter; sprinkle with sugar and DURKEE Cinnamon. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 20 equal portions. Place, cut sides up, in prepared pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Preheat oven to 350ºF. Bake for 25 to 30 minutes or until golden brown. Let cool in pan on wire rack for 10 minutes. Turn upside down and remove from pan; cool completely on rack.