Review of last recipe -Shrimp and Tomatoes with Herbs - Again, no photo.  It was a tasty appetizer, but nothing special.

TODAY'S RECIPE - CARAMEL PECAN COFFEE CAKE
From the Pillsbury test kitchen ...

Oven - 375 degrees

1 pkg Pillsbury Hot roll mix
2/3 cup very warm water
2 eggs

1/2 cup firmly packed brown sugar
1/4 cup chopped pecans
1/4 cup (1/2 stick) butter, softened
2 tbsp corn syrup

2 tbsp butter, softened
1/3 cup firmly packed brown sugar
1 tsp cinnamon

Generously butter a 12 cup fluted tube pan.  Sprinkle yeast from hot roll mix over very warm water in a large bowl and stir to dissolve (very warm should feel comfortably warm when dropped on wrist).  Stir in eggs.  Add flour mixture and blend well.  Cover and let rise in warm place away from drafts until dough doubles in volume; about 30 minutes.

Combine the 1/2 cup brown sugar, pecans, 1/4 cup butter and corn syrup in small bowl and mix well.  Spread mixture evenly in bottom of buttered pan.

Knead dough on a well floured surface until no longer sticky.  Roll dough into a 16"x12" rectangle.  Spread with the 2 tbsp butter.  Sprinkle with remaining brown sugar and cinnamon.  Starting with one of the longer sides, roll up jelly roll style and seal edges.  Cut into 16 slices.  Stand 10 slices in prepared tube pan with cut side against outside edge of pan, and 6 slices around inside edge.  Cover and let rise in warm place until doubles in volume; about 30 minutes.

Bake in 375 degree oven for 20 minutes or until golden brown.  Cool in pan on rack for 5 minutes, then turn onto serving plate.