Carmel-Pecan Rolls

1. Using basic sweet roll dough, roll each half into a 12x8-inch rectangle. Brush each with half the melted butter. Combine granulated sugar and cinnamon; sprinkle over dough. Roll up each piece of dough, starting with long side, seal seams. Slice each roll into 12 pieces.

2. In sauce pan combine brown sugar, ¼cup butter , and corn syrup. Cook and stir just until butter melts and mixture is blended. Distribute mixture evenly in two 9x1½-inch round baking pans. Top with pecans.

3. Place rolls, cut side down, in prepared baking pans. Cover; let rise til double (about 30 minutes). Bake at 375 degrees for 18 to 20 minutes. Cool about 30 seconds; invert on rack and remove pans.

Yield: 24

Source: Better Home Bread Cookbook