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1 c. light brown sugar
1/2 c. butter
1 tbsp. light corn syrup
3/4 c. chopped pecans
1 (16 oz.) pkg. hot roll mix
1/4 c. granulated sugar
1 1/2 tsp. ground cinnamon

Grease and flour bundt pan. In saucepan, bring 1/2 cup brown sugar, 2 tablespoons butter and the syrup to boiling; stir to dissolve sugar. Pour into pan. Sprinkle with nuts.

Prepare roll mix as package directs. Shape into 32 equal balls.

Melt remaining butter. On waxed paper, combine all remaining sugars and cinnamon. Dip dough balls in butter. Roll in sugar and cinnamon. Stack over mixture in pan; spoon any remaining butter on top. Cover with a towel. Let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 350 degrees. Bake 35 minutes, until golden brown. Invert onto wire rack.

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