Combine 14 cup brown sugar, 1/4 cup pecans and cinnamon; set aside. Combine 12 cup brown sugar, corn syrup and 14 cup pecans. Spread in bottom of buttered 13 x 9 inch pan. Roll out dough on floured surface to an 18 x 12-inch rectangle. Brush with butter. Sprinkle dough with remaining brown sugar and pecans and cinnamon mixture. Starting with 18-inch side, roll jelly-roll fashion. Cut into eighteen 1-inch slices; place, cut side down, in prepared pan. Cover; let rise in warm place until doubled, 45 to 60 minutes. Bake at 375 degrees for 25 to 30 minutes. Cool 1 minute, then invert onto wire rack over waxed paper. Let stand 1 minute before removing pan. Tip: Rolls may be baked in 18 well-buttered individual muffin cups. Do not add chopped pecans to syrup but place 3 pecan halves in each cup. Bake at 375 degrees for 15 to 20 minutes. YIELD 18 Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. This one had no rating. Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston"
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|Serving Size: 1 Serving (434g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 561 (30%)|
|Amt Per Serving||% DV|
|Total Fat 62.3g||83 %|
|Saturated Fat 18g||90 %|
|Monounsaturated Fat 28.2g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 61mg||19 %|
|Sodium 266.3mg||9 %|
|Potassium 691.7mg||18 %|
|Total Carbohydrate 347.7g||102 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 339.7g|
|Protein 5.8g||8 %|
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Calories per serving: 1892
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