1 c. light brown sugar, packed
1/2 c. butter
1 tbsp. light Karo
3/4 c. chopped pecans
1 (16 oz.) pkg. hot roll mix
1/4 c. sugar
1 1/2 tsp. cinnamon

1. Grease and flour Bundt pan.

2. In saucepan bring 1/2 cup brown sugar, 2 tablespoons butter and Karo to boil until sugar dissolves. Pour into Bundt pan. Sprinkle with nuts.

3. Prepare roll mix as package directs. Shape into 32 equal balls.

4. Melt remaining butter. On waxed paper combine all remaining sugars and cinnamon. Dip dough balls in butter. Roll in sugar. Stack over mixture in pan. Spoon any remaining butter on top. Cover with towel, let rise in warm place 45 minutes or until doubled. Bake at 350 degrees for 35 minutes until golden brown. Invert onto wire rack. Serve immediately.