1/2 recipe Basic Sweet refrigerated dough
1/2 c. firmly packed brown sugar
1/2 c. butter, softened
2 tbsp. light corn syrup
1/4 c. nuts, chopped if desired
1/3 c. firmly packed brown sugar
1 1/2 tsp. cinnamon
1/4 c. butter, softened

Prepare dough as directed for Basic Sweet Refrigerated Dough. After allowing dough to rest, divide in half. prepare one half as follows. Grease 13 x 9 pan. In small bowl, combine 1/2 cup brown sugar, 1/2 cup butter and corn syrup. Blend well. Drop mixture by spoonfuls into prepared pan; spread evenly. Sprinkle with nuts, if desired. On lightly floured surface, roll out dough to 20 x 12 inch rectangle. Spread with 1/4 cup butter. Combine 1/3 cup brown sugar and cinnamon; sprinkle evenly over butter. Starting with longer side, roll up tightly. Pinch edges to seal. Cut into 20 slices (1 inch); place cut side down in prepared pan. Cover with plastic wrap that has been greased. Refrigerate dough up to 24 hours. When ready to bake, let rolls stand at room temperature 10 minutes. Heat oven to 375 degrees. Bake for 20 to 25 minutes or until deep golden brown. Cool 1 minute; invert onto cooling rack.