2 pkg. active dry yeast
1 1/8 c. lukewarm water
3 well-beaten eggs
2/3 c. sugar
1/2 c. melted butter
1 tsp. salt
5 c. flour, sifted

Soften the yeast in lukewarm water. Combine eggs, sugar, butter and salt. Add yeast mixture and mix well. Gradually stir in flour to form soft dough. Knead lightly on floured surface. Place dough in greased bowl. Cover and let rise in warm place until double in bulk. Divide in half. Roll each half to rectangle. Brush with melted butter.

Mix 2 teaspoons cinnamon with 1 cup brown sugar. Spread over buttered dough. Roll each up jelly roll style, starting with long side. Slice each roll into 1-inch pieces.

In saucepan, mix 1 1/4 cup brown sugar, 1/2 cup butter and 3 tablespoons light corn syrup; cook and stir until butter melts. Distribute evenly in 2 large baking pans. Top with 1 cup chopped pecans. Place rolls, cut side down, in each prepared pan. Cover; let rise until double, 30 minutes. Bake at 325 degrees for 20-25 minutes. Cool 30 seconds; invert on rack and remove pans.