1 loaf frozen bread dough
1/4 c. butter
1/4 c. white corn syrup
3/4 c. brown sugar
4 tbsp. cinnamon
1/2 c. sugar
1 c. pecans, chopped

Thaw loaf bread dough for approximately 1 to 1 1/2 hours. Slice loaf of semi frozen bread dough lengthwise into thirds, almost through the loaf then flop open. Spread each slice heavily with butter and cinnamon sugar mixture. Put loaf back together. Lay loaf on side and slice into 12 equal slices.

Mix together brown sugar, butter, and corn syrup. Cook until sugar is completely dissolved. Pour syrup mixture into bottom of 9 x 13 buttered cake pan. Put pecans into syrup, lay slices of bread dough on top of pecans. Let rise to almost top of pan (put rolls into refrigerator for rising). Cover with plastic wrap and leave until next morning. Bake at 350 degrees for 20 minutes. Invert hot rolls onto aluminum foil.