Filling
•1 can evaporated milk
•1 heaping cup sugar
•2 sticks margarine
•1-1/2 pounds pecans or walnuts (ground fine)
•4 eggs
•Pinch salt
•1 teaspoon cocoa
•1 teaspoon cinnamon

Directions:
Sweet Dough preparation:
Combine warm milk, sugar, salt, softened butter, and beaten eggs. Dissolvyeast in warm water and add to other ingredients. Add half of flour, mix well until smooth. Add flour to handle easily. Knead dough on lightly floured board. Put dough in greased bowl, cover and place in warm, draft free place until doubled in size. Punch down and let double again. Divide dough in three parts. Roll each part until very thin in rectangular shape. Spread filling, roll and twist in circular shape like a snail or cinnamon roll. Place in greased 8-inch or 9-inch cake pans. Cover, put in warm place and let rise. Bake at 350 degrees for 30 to 45 minutes.


Filling preparation:
In a heavy pan, over medium heat, combine sugar, evaporated milk, and margarine and heat. Add pecans, then beaten eggs, and mix well. Boil one minutes stirring constantly. Remove from heat, add pinch of salt, cocoa, and cinnamon and mix well. Let cool till just warm enough to spread.