1 pkg. hot roll mix
1/4 c. butter
1 c. brown sugar
1/2 c. dark corn syrup (Karo)
2/3 c. pecans

Prepare hot roll mix and let rise as directed on package. Melt butter; add brown sugar and corn syrup. Heat and stir until blended. Pour into 2 (9 1/2 x 5 x 3 inch) loaf pans. Sprinkle 1/3 cup of pecans in each pan.

On lightly floured surface, roll dough to 24 x 12 inch rectangle. Spread with 2 tablespoons soft butter. Sprinkle with mixture of 1/2 cup granulated sugar and 1 1/2 teaspoon cinnamon. Beginning at long side, roll as for jelly roll. Cut in 20 slices; place cut side down in prepared pans. Let rise until light, about 40 minutes. Bake at 375 degrees about 25 minutes. Cool 5 minutes, invert on rack, and remove from pans. Makes 20 rolls.

Note: Or cut rolled dough in 24 slices and bake in 2 (8 x 1 1/2 inch) round pans.

Raisins may be added when cinnamon and sugar is sprinkled over rolled out dough.