1 c. brown sugar
1/2 c. butter
2 tbsp. light corn syrup
1 c. pecan halves
1/2 c. lukewarm water
2 pkgs. active dry yeast
2 c. scalded milk
1/3 c. vegetable oil
1/3 c. sugar
2 tsp. salt
3 tsp. baking powder
1 egg, beaten
6 1/2 - 7 1/2 c. flour
4 tbsp. butter
1 tbsp. ground cinnamon

Mix brown sugar, butter and corn syrup in small saucepan on low heat. Divide between 2 (9"x13") pans. Sprinkle half of pecans in each pan over corn syrup mixture.

In glass measuring cup, dissolve yeast in warm water. In large mixing bowl, combine scalded milk, oil, 1/3 cup sugar and salt. Stir to dissolve. Cool to lukewarm. Add baking powder, egg, yeast mixture. Beat to combine. Add 3 cups flour and beat until smooth. Using wooden spoon or dough hook, mix in remaining flour until easy to handle. Turn dough onto floured board and knead. Put in greased bowl, cover, let rise in warm place until doubled. Punch down and divide in half.

Roll each half into 10"x12" rectangle. Spread 2 tablespoons melted butter on each rectangle. Mix 1/2 cup sugar and cinnamon. Sprinkle cinnamon sugar on and roll into 12" long roll. Cut with string into 1" rolls. Place in pan and cover. Refrigerate at least 12 hours but no longer than 48 hours. Bake at 350 degrees for 30 minutes. Immediately invert onto serving plate. Let pan remain a minute so caramel drizzles over rolls.