Peach Flip

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup plus 2/3 cup sugar, divided
• 3/4 cup butter, softened, divided
• 1/2 cup warm 2% milk (110u0b0 to 115u0b0)
• 2 teaspoons salt
• 3 large eggs
• 5 to 5-1/2 cups all-purpose flour
• 1 cup peach preserves
• 1 cup chopped pecans
• 2 teaspoons ground cinnamon

1. In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, 1/2 cup butter, milk, salt, eggs and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 24x13-in. rectangle; spread 2 tablespoons butter and 1/4 cup peach preserves to within 1/2 in. of edges. Combine the pecans, cinnamon and remaining sugar. Sprinkle over preserves.
4. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Place, seam side down, on two greased
5. ; curve each roll to form a crescent. With a sharp knife, make a lengthwise slash a third of the way through the center of each to within 2 in. of each end. Spoon 1/4 cup preserves into each roll.
6. Bake at 350u0b0 for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

active dry yeast, warm water, sugar, butter, milk, salt, eggs, flour, preserves, pecans, ground cinnamon

Taken from www.tasteofhome.com/recipes/peach-flip/ (may not work)