1/2 c. brown sugar
1/2 c. dark corn syrup
1/4 c. butter
3/4 c. pecan halves
1 (1 lb.) loaf frozen dough, thawed at room temperature
1/4 c. sugar with 1 tsp. cinnamon

In heavy 10 inch skillet, bring brown sugar, corn syrup, and butter to a boil over medium heat (stir constantly). Reduce heat, simmer 1 minute, and remove. Cool slightly. Arrange pecan halves in bottom of skillet. On lightly floured surface, roll dough to 16 x 12 inch rectangle. Sprinkle with sugar mixture. Roll up tight (long way). Pinch to seal. Cut 1 inch slices. Arrange 1/2 inch apart in skillet. Cover. Let rise 30 minutes until doubled. Bake at 375 degrees for 15 to 20 minutes (until golden brown). Invert to serving dish. Let sit 2 minutes. Makes 16 rolls.