Any basic sweet roll dough using 1 cup liquid

ROLL TOPPING:

2/3 c. brown sugar
1/4 c. butter
2 tbsp. corn syrup or pancake syrup
1/2 c. chopped pecans

Roll dough to 12 x 8-inch rectangle. Brush with melted butter. Sprinkle with cinnamon and sugar as desired. Roll dough. In saucepan combine brown sugar, 1/4 cup butter and corn syrup. Cook until rolling boil. Distribute mixture in 9-inch square or round pan. Sprinkle with pecans. Cut rolls and place cut side down, in prepared pans. Cover, let rise until double, 30 minutes or so. Bake at 350 degrees for 18-20 minutes. Cool about 30 seconds. Invert. DO NOT OVERBAKE. Cover with plastic wrap immediately so moisture does not escape.