RHODES ALL-TIME FAVORITE PECAN CARAMEL ROLLS

1 loaf Rhodes sweet dough, thawed as directed
4 tablespoons butter or margarine, melted
1/4 cup brown sugar
2 teaspoons water
2 tablespoons light corn syrup
1/2 cup pecan halves (f desired)
cinnamon
1/4 cup brown sugar

Let dough rise until doubled in size.

Combine 3 tbsp. butter, 1/4 cup brown sugar, water and syrup. Spread in a 10x8-inch or 9x9-inch pan. Sprinkle with pecans.

Roll out dough to 16x12-inch rectangle. Brush with remaining butter and sprinkle with 1/4 cup brown sugar and cinnamon.

Roll up, starting with 16-inch side. Pinch edges to seal. Cut into 15 to 16 pieces.

Place cut side down, in pan. Cover loosely and let rise in a warm place until light, 30-60 minutes.

Bake at 350 degrees F or 25-30 minutes. Cool 1 minute. Loosen edges and turn out onto wire rack lined with wax paper.

Servings: 6
Source: Rhodes Frozen sweet Dough (from wrapper)