Caramel-pecan cinnamon twist ‘coffee breakers’ recipe from 1959

Instructions

1. In saucepan, melt margarine or butter; stir in sugar and syrup, bring to rolling boil.
2. Spread in large oblong pan.
3. Sprinkle with pecans.
4. Dissolve yeast in warm water in mixing bowl.
5. Mix in Bisquick and beat vigorously.
6. Turn dough onto board dusted with Bisquick.
7. Knead until smooth, about 20 times.
8. Roll out into 12-inch square.
9. Brush with 2 tablespoons melted margarine or butter.
10. Sprinkle center third with one-half the sugar and cinnamon mixture.
11. Fold one-third over the center third.
12. Sprinkle with remaining sugar and cinnamon.
13. Fold remaining third over the two layers.
14. Cut with sharp knife crosswise into strips about 1-inch wide.
15. Take hold of each end of strip and twist.
16. Seal ends firmly.
17. Place in pan about 1-1/2-inches apart.
18. Cover.
19. Let rise in warm place until doubled in bulk, about 1 hour.
20. Bake at 400 (F) for about 20 minutes. Invert pan immediately.