1 c. warm water
1 pkg. yeast, dissolve in water
1/2 c. sugar
1 tsp. salt
2 eggs
1/3 c. oil
4-5 c. flour

Mix first five ingredients together with about 2 cups of flour; add the 1/3 cup of oil. Stir in enough flour (2-3 cups) to make soft dough. Knead; let rise. Punch down; let rise. Roll out for cinnamon roll. Spread with butter, sugar, and cinnamon. Roll up and cut into 1 inch rolls. Place in pans; spread with caramel mixture (below). Let rise and bake at 350-375 degrees for 25 minutes, or until brown. Immediately invert on heat-proof serving plate.

CARAMEL MIXTURE:

1 c. pecan halves
2/3 c. packed brown sugar
1/2 c. light or dark Karo syrup
1/4 c. butter

Heat ingredients in saucepan until melted; spread in pans.