1 (8 oz.) pkg. cream cheese, cubed
1 (16 oz.) pkg. hot roll mix
1/3 c. granulated sugar
1 c. pecan halves
1/2 c. light corn syrup
3/4 c. cold water
1 egg
1 tsp. cinnamon
3/4 c. packed brown sugar
1/4 c. butter, melted

Preheat oven to 350 degrees. Stir together 6 ounces cream cheese and water in small saucepan. Cook over low heat until mixture reaches 115 to 120 degrees, stirring occasionally.

Stir together hot roll mix and yeast packet in large bowl. Add cream cheese mixture and egg, mixing until dough pulls away from sides of bowl. Knead dough on lightly floured surface 5 minutes or until smooth and elastic. Cover; let rise in warm place 20 minutes.

Beat in remaining cream cheese, granulated sugar and cinnamon in small mixing bowl at medium speed with electric mixer until well blended. Roll out dough to 18x12 inch rectangle; spread cream cheese mixture over dough to within 1 inch from outer edges of dough. Roll up from long end; seal edges. Cut into 24 (3/4 inch) slices.

Stir together remaining ingredients in small bowl. Spoon 2 teaspoonfuls mixture into bottoms of greased medium-sized muffin pans. Place dough, cut side up, in cups. Cover; let rise in warm place 30 minutes. Bake 20-25 minutes or until golden brown. Invert into serving platter immediately. Makes 2 dozen.