2 pkg. active dry yeast
1 cup warm water
2/3 cup butter plus 1/2 c. butter, softened (divided)
1 cup hot water
1/2 cup sugar
2 tsp. salt
2 eggs, beaten
3 cups flour + 3 1/2 cups flour
3 tsp. cinnamon

Dissolve 2 packages yeast in 1 cup warm water. Melt the 2/3 cup of butter in hot water. Mix yeast and butter/water together and add the sugar, salt, eggs, and 3 cups flour. Blend in remaining 3 1/2 cups of flour. Allow dough to rest in refrigerator for at least 1 hour (can leave overnight).

When ready to assemble, divide dough into 2 pieces. Roll each piece into a rectangle and spread with half of the remaining butter. Combine the brown sugar and cinnamon and sprinkle half of the mixture over each rectangle. Roll up dough jelly-roll fashion and slice, making about 12 slices per rectangle.

Caramel Sauce:

1/2 cup butter
1 tbsp. corn syrup
1 cup brown sugar
1 cup chopped pecans

To cover 2 dozen rolls, you will need to make 2 batches the Caramel Sauce.

In a saucepan, mix together ingredients and stir until butter has melted. Pour into a 13x9-inch cake pan. Place the 12 sliced rolls over Caramel Sauce and allow to rise until doubled.

Bake at 375° for 20 minutes. Remove from oven and invert while still. Drizzle top of rolls with either Confectioners Icing or Caramel Sauce.