1/2 Basic Sweet Refrigerator Dough (previous recipe)

CARAMEL-NUT COATING:

1/2 c. firmly packed brown sugar
1/2 c. softened butter
2 tbsp. light corn syrup
1/4 c. chopped nuts

FILLING:

1/3 c. firmly packed brown sugar
1 1/2 tsp. cinnamon
1/4 c. softened butter

Prepare dough as directed for Basic Sweet Refrigerator Dough. After allowing dough to rest, divide in half. Prepare 1/2 as follows. Grease 13 x 9 inch pan. In small bowl, combine all caramel nut coating ingredients, except nuts; blend well. Drop mixture by spoonfuls into prepared pan; spread evenly. Sprinkle with nuts.

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 1 1/2 teaspoons cinnamon; sprinkle evenly over butter. Starting with longer side, roll up tightly. Pinch edges to seal. Cut into 20 (1 inch) slices; place cut-side down in prepared pan. Cover with plastic wrap that has been greased. Refrigerate dough 2 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. 20 rolls. Rolls can be frozen. Serving size: 20.