Instructions: In small saucepan, combine brown sugar, butter and corn syrup; cook and stir over low heat until sugar is completely dissolved (about 8 min.). Pour evenly into 9 x 13" baking pan. Sprinkle pecans evenly over caramel; set aside. On lightly floured pastry cloth, roll dough into a 10 x 15" rectangle; brush with melted butter. In small bowl, combine remaining ingredients; spread evenly over butter. Starting with 15" side, roll up tightly, pressing edge to seal. Cut dough into 12 equal pieces; place cut side down on caramel in pan. Cover tightly with plastic wrap and foil; refrigerate several hrs. or overnight, if desired.

To Bake: Let rise in warm place (on wire rack placed over large pan of hot water) until doubled in size (60-75 min.). Bake in a preheated 375 degree oven, uncovered, until golden brown (25-30 min.). Cool in pan 5 min.; invert onto serving platter or foil. Serve immediately.

Makes 12.

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