Mix 1 tbsp. sugar with 1/4cup luke warm water and 1 envelope active dry yeast. Let stand 10 minutes.

Heat together then cool to warm 1/2 cup milk and 1/2stick butter. Beat slowly for 1 minute allof the following - 1 egg, 1/2tsp.salt, 1/4cup sugar, 1 cup flour. Knead for 5-10 minutes, adding more flour as needed toprevent sticking. Place in greased bowl for 1 1/2 hours or until double in bulk.

In a sauce pan mix 1/2 cup butter (1 stick), 1/2 cup brown sugar and 2 tbls. dark corn syrup, bring to simmer for 1 minute on med. heat. Pour this into a 9x9x12 inch baking pan, and sprinkle 1 1/2 cups pecan halves evenly.

Punch down dough then rollout on lightly floured surface with rolling pin into a 12x12 inch square. Spread 2 tbls. soft butter over the top, then sprinkle a mixture of 1/4cup granulated sugarand 1/2 tsp. cinnamon over the topof the buttered dough. Last, spread 1/2cupchoppedpecans evenly on top of the sugar roll-up,like a jelly roll. Cut into 9 equal slices.

Lay slices cut side up in the pan over the topping, making 3 rows of 3 in each row. Let rise in a warm place until double in bulk. (about 1 hour) Pre-heat oven to 375 degrees and bake for 25 minutes. Let stand 5 minutes before removing from pan.