This recipe for Topping and Filling for Cinnamon Rolls, by Hazel Mock, is from The Mock Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 T butter 1 1/4 c firmly packed brown sugar 1/2 c light corn syrup 1 c pecans
Heat 4 T butter and 1 c of the brown sugar until sugar dissolves. Pour into 13x9x2" baking pan. Sprinkle with pecans. Roll dough (can use the White Bread recipe) into oblong shape and brush on remaining butter. Sprinkle with remaining brown sugar. Roll up dough, cut and bake as usual.
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