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SKILLET CINNAMON ROLLS 
1/2 c. packed brown sugar
1/4 c. butter
1 loaf frozen white bread dough thawed at room temperature
1/4 c. sugar
1/2 c. dark corn syrup
3/4 c. pecan halves
1 tsp. ground cinnamon

In a 10 inch oven skillet, bring brown sugar, corn syrup and butter to a boil over medium heat stirring constantly, lower heat and simmer 1 minute. Cool slightly, arrange pecan halves - flat side up in bottom of skillet. Roll bread dough into a rectangle. Sprinkle with the sugar and cinnamon. Roll up and cut in 1 inch slices. Arrange in pan 1/2 inches apart. Cover, let rise 30 minutes. Bake in preheated 375 degree oven for 15 to 20 minutes. Invert onto serving dish, let pan remain on top of rolls for 2 minutes, take pan off and serve.
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