Pecan Sticky Buns

Photo: flickr user stu_spivack

Ingredients

1/2 cup firmly packed light brown sugar

1/2 cup Karo(r) Light or Dark Corn Syrup

1/4 cup (½ stick) Mazola(r) Margarine or 1 cup pecans, coarsely chopped

1/2 cup packed light brown sugar

1 teaspoon cinnamon

2 pounds x loaves (1 each) frozen bread dough, thawed

2 tablespoons Mazola(r) Margarine or butter, melted

Preparation

1. In small saucepan over low heat, stir brown sugar, corn syrup and margarine until smooth. Pour into 13 x 9 x 2 inch baking pan. Sprinkle with pecans; set aside.

2. Combine brown sugar and cinnamon; set aside

3. Press loaves together. On lightly floured work surface, roll to a 20 x 12 inch rectangle. Brush dough with 2 tablespoons melted margarine; sprinkle with brown sugar mixture. Starting from a long side, roll up jelly-roll fashion. Pinch seam to seal. Cut into 15 slices. Place cut-side up in prepared pan. Cover tightly. Refrigerate 2 to 24 hours

4. Remove pan from refrigerator; uncover and let stand at room temperature 10 minutes. Preheat oven to 375 F. Bake 28 to 30 minutes or until tops are browned. Invert onto serving tray. Serve warm or cool completely.