DOUGH:

1/2 c. warm water
2 pkgs. active dry yeast
1 1/2 c. lukewarm milk
1/2 c. sugar
2 tsp. salt
2 eggs
1/2 c. shortening
Half of 7 - 7 1/2 c. sifted flour

Mix together warm water and dry yeast. Stir in remaining ingredients. Knead until smooth and elastic. Round up in greased bowl, put greased side up. Cover with damp cloth. Let rise in warm place until double, about 1 1/2 hours. Punch down. Let rise again until almost double, about 30 minutes. Divide into thirds, roll to 1/4" thickness, brush with butter, sprinkle with cinnamon and sugar mixture. Roll as in jelly roll and cut into 1/2" pieces. Place on top of caramel mixture, leaving space between each roll for rising.

CARAMEL MIXTURE - STICKY PART:

Melt 1/2 cup (1 stick) butter, stir in 1 cup packed brown sugar, 1/4 cup light corn syrup and 1/4 cup dark corn syrup. Heat, stirring until sugar is dissolved. (In microwave, put in 4 cup Pyrex measuring cup and allow to bubble to the top three times, stirring between each.) Pour into greased pan, sprinkle with coconut (about 1/3 to 1/2 cup); sprinkle with broken pecans, about 1/3 to 1/2 cup.

Place cut dough on top, brush with melted butter, cover with damp towel. Let rise about 15 to 20 minutes. (May need to push the centers of each roll down.) Bake at 375 degrees for 20 to 25 minutes.