• Cooking Time: 30
  • Servings: 8
  • Preparation Time: 15


A little sweet but quick and impressive for company breakfast or a treat. Adapted from Fleischmann’s Yeast by Laura Chattman.


  • 3/4 cup milk
  • 2 tablespoons butter
  • 1 1/2 tablespoons yeast
  • 1-3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 teaspoon Cinnamon
  • 1/3 cup Karo Dark Corn Syrup
  • 1/3 cup brown sugar
  • 2 tablespoons butter
  • 3/4 cup chopped pecans


  • Grease and flour an 8 inch square baking dish and set aside.
  • Heat 3/4 cup milk and 2 tablespoons butter in small pan on stove until butter melts and milk is very hot 100-110 degrees. Pour into medium sized mixing bowl. Sprinkle yeast on top and let dissolve. Add flour, sugar, and salt and mix well until smooth wet dough forms.
  • Press dough into prepared pan. This doesn’t need to be perfect, just get it as even as you can. Mix cinnamon and sugar in a small bowl and sprinkle evenly over dough.
  • Melt butter and mix in brown sugar and corn syrup. Spoon evenly over dough. Sprinkle evenly with pecans.
  • Place in cold oven and turn oven to 350 degrees. Bake for 30 minutes. Remove from oven and let cool a few minutes before serving.
  • Best the day it is made, you can reheat for a few seconds in microwave.

Categories: Coffee Cake 

Author Credit: Lauren Chattman

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