1 loaf frozen white bread dough

TOPPING:

1/4 c. milk
1/2 c. dark brown sugar
1/4 c. light corn syrup
1/3 c. coarsely chopped pecans

FILLING:

2 tbsp. dark brown sugar
2 tbsp. pecans, chopped fine
1 tsp. cinnamon

Thaw dough as package directs. In small saucepan, melt butter for topping; add sugar and syrup and heat, stirring until dissolved. Do not burn. Pour into greased 9 inch square pan; sprinkle with nuts and set aside. On lightly floured board, roll out thawed dough into 14 x 19 inch rectangle and sprinkle evenly with filling ingredients. Starting from one end, roll up jelly roll fashion to make 9 inch roll. Cut into 9 (1 inch) slices and arrange them evenly in pan with topping, leaving plenty of space between slices. Cover loosely with plastic wrap and let rise in warm, draft-free place until dough fills pan, about 3 hours. 10 minutes before baking, preheat oven to 350 degrees. Bake buns 25 minutes. Invert pan immediately onto large plate and let cool. Cut into 3 inch squares and serve.