These are really good, especially for breakfast. They can be eaten any time, but I prefer breakfast. These rolls just melt in your mouth, and are really yummy. Hope you enjoy them as much as my family does.
Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.
Grease 13x9x2 inch rectangular pan. Mix 1/3 cup margarine, the brown sugar, corn syrup and pecan halves. Spread mixture in pan.
Mix 1/2 cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pin into 15x10 inch rectangle. Spread with 2 tablespoons margarine: sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at 15 inch side. Pinch edge of dough into roll to seal. Cut roll into 1 inch slices. Place in pan. Cover: let rise in warm place about 1 hour or until double.
Heat oven to 375 degrees. Bake 22 to 27 minutes or until golden brown. Immediately invert pan onto heat proof serving plate or tray. Let pan remain a minute so caramel can drizzle over rolls.