These are the caramel sticky rolls you drool over at the farmer's markets. They bake up golden and delicious and look very impressive.
Use 1/3 batch of Grandma Ethel's roll dough (we sometimes use all the baking dishes in the house and end up with about 4 dozen rolls to share when using the whole dough recipe).
1 Cup pecans, chopped (sprinkle in the bottom of bread pans (3) or 9x13" dish, or 1/4 sheetcake)
Heat slowly in large saucepan:
1 Cup brown sugar
1/2 Cup butter
2 Tbsp corn syrup (light)
Roll your dough out into a 15 x 20" rectangle (or something like that). Spread it with butter and sprinkle cinnamon and either white or brown sugar generously on the dough. Roll the dough from the long side. Slice 1 1/2" thick. Pour caramel mixture over the nuts in the bottom of pans. Place rolls on top of caramel. Bake at 350 degrees for 30 minutes.