- 2 tablespoons unsalted butter, melted
- 3/4 cup Imperial Sugar Light Brown Sugar, packed
- 1 teaspoon cinnamon
- 1 cup pecan halves
- 2 tablespoons honey
- 2 tablespoons water
- 1/2 cup pecans, chopped
- 3 tablespoons unsalted butter, melted
- 1/2 cup all-purpose flour*
- 1/2 cup, packed Imperial Sugar Light Brown Sugar
- 1/2 teaspoon cinnamon
- 1 package active dry yeast
- 1/4 cup warm water
- 2 1/4 cups all-purpose flour*
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 1/4 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, cubed
- 1/3 cup milk
- 1 egg, beaten
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Begin by preparing the pan. Liberally grease a 9 x 5-inch loaf pan. Spread melted butter on bottom of pan. Sprinkle with brown sugar and cinnamon. Arrange pecans over mixture. Combine honey and water and drizzle over pecans. Set aside.
- To make the streusel, mix all ingredients in a bowl. The mixture should be crumbly. Set aside.
- To make the dough, dissolve yeast and water in a small bowl and set aside.
- Combine flour, sugar, cinnamon, baking powder, and salt in a mixing bowl. Cut in butter with a pastry blender until mixture resembles fine crumbs.
- Combine dissolved yeast with milk, beaten egg, and stir into crumb mixture. Beat well. Turn out onto a floured surface and knead until dough is no longer sticky, about 5 minutes.
- Roll out to approximately 15x10 inches. Sprinkle with streusel mixture and roll up from short side. Cut into three equal pieces and place in prepared pan, cut side up.
- Cover with plastic wrap and let rise in a warm place for 1 1/2 to 2 hours or until even with the top of pan.
- Bake in a preheated 350°F oven on middle rack for about 30 minutes. Let cool in pan for 10 minutes, then turn out onto platter or plate.
Imperial Sugar Insight
This recipe was published in the Imperial Sugar’s 150th Anniversary Cookbook.