Roll Dough:
1 pkg. Yeast, regular or rapid rise
1/4 c. Water
3/4 c. Milk
1 tsp. Salt
1 Egg
1/4 c. Shortening
2-3 c. Bread Flour or All Purpose Flour and add 1 tsp. Gluten Powder

Filling:
2-3 Tbsp. Butter, softened
2 Tbsp. Granulated Sugar
1 Tbsp. Brown Sugar
1 tsp. Cinnamon

Sticky Layer:
1/4 c. Butter or Margarine
1/2 c. Brown Sugar
2 Tbsp. Corn Syrup
1/2 c. Pecans

For roll dough:
Heat water and milk to 115°F.
Sprinkle yeast over top of warm liquids.
Let sit 10 minutes.
Beat in sugar, salt, egg, shortening and gluten powder.
Add flour gradually to form stiff dough.
Turn out onto floured board and knead 5 minutes until smooth and elastic.
Put into greased bowl, cover and let rise until doubled in size.
With fist punch dough down in bowl.
On lightly floured surface roll dough into a 10″x 18″ rectangle.

For filling:
Spread dough with softened butter.
Mix together sugars and cinnamon for filling and sprinkle over buttered dough.
Roll up dough into an 18″ long roll.
Slice into 12 equal pieces.

For sticky bottom layer:
Melt butter or margarine.
Stir in brown sugar and corn syrup.
Pour into bottom of a 9″ x 13″ greased pan.
Scatter pecans over sticky layer.
Lay sliced cinnamon rolls in pan.
Cover, let rise until doubled, about 30 minutes.
Bake 15 minutes at 375°F.
Let rest in pan 5 minutes.
Turn out onto cooling rack.