1/3 cup brown sugar
1/3 cup Karo® Light Corn Syrup
3 tablespoons butter OR margarine
1 cup pecan pieces OR halves
3/4 cup warm water (100° to 110°F), divided
2 envelopes Fleischmann's® Active Dry Yeast
3/4 cup warm milk (100° to 110°F)
1/2 cup sugar
1/2 cup butter OR margarine, softened
1-1/2 teaspoons salt
5-1/2 to 6 cups all-purpose flour
2 tablespoons butter OR margarine, melted
1 tablespoon Spice Islands® Ground Saigon Cinnamon
1 package (8 ounces) chopped dates
Stir brown sugar, corn syrup, and 3 tablespoons butter in small saucepan over medium heat until sugar dissolves. Pour into greased 13 x 9-inch baking pan. Arrange pecans evenly in bottom of pan.
Place 1/2 cup water in a bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, milk, sugar, softened butter, salt, and 2 cups flour. Beat 2 minutes at medium speed of 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 rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; roll to 24 x 18-inch rectangle. Brush with melted butter; evenly sprinkle with cinnamon and dates. Beginning at short end, roll up tightly as for jelly roll. Pinch seam to seal; cut into 12 equal pieces. Place in prepared pan; cut sides up. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375oF for 30 to 35 minutes or until done. Invert onto serving tray.
Serving size: 1 roll; 5.9 ounces
Calories 550; Total fat 21 g; Saturated fat 9g;
Cholesterol 70 mg; Sodium 450 mg; Carbohydrates 84 g; Dietary fiber 4 g; Sugars 33 g; Protein 10 g