Dough Preparation -
1You will not need the baking soda packet for this recipe. In a large bowl, dissolve contents of 1 yeast packet (from kit) in 1 1/4 cups lukewarm tap water. Let sit about 2 minutes. Add 1 dough mix and 1 apple cinnamon oat blend to yeast/water mixture (also from kit); combine until dough ball forms.
2If using an electric mixer, follow Step 1 using a large mixing bowl. Using an electric mixer fitted with dough hook attachment, turn on low speed for 1 minute. Increase speed to medium-low and continue mixing for 4 more minutes. Dough should form a soft, smooth, and slightly tacky ball. Continue to Step 3.
3Turn dough ball onto lightly floured surface and knead approximately 5 to 7 minutes. Add a small amount of flour if dough is too sticky. Place dough ball into large greased bowl.
4Coat a sheet of plastic wrap with nonstick spray and place on top of dough ball, tucking sides down around dough (to prevent dough from drying out). Place bowl in a warm spot (85 to 95°F) for 30 minutes so the dough can rest (i.e.: place bowl by a sunny window, on top of or near a warm oven, or on top of a refrigerator).
1Preheat oven to 350°F.
2In a large bowl, mix together the melted butter, brown sugar, and contents of cinnamon sugar packet (from kit).
3Place half the pecans in bottom of greased Bundt pan. Tear the risen dough into 45 to 50 pieces and roll each piece into a 1-inch ball.
4Place half the dough balls into the pan on top of the pecans. Then pour half the cinnamon-sugar-butter mixture on top of the dough balls.
5Place remaining pecans in pan and follow with remaining dough balls and cinnamon sugar butter mixture.
6Bake 45 to 55 minutes, or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Best served warm.
Mix Time: 5 minutes
Rise Time: 30 minutes