Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 3/4  cups          All-purpose flour*
     1/3  cup           Granulated sugar
   1      teaspoon      Salt
   2      packages      Regular or quick-acting -- Active dry yeast
   1      cup           Very warm milk (120 to 130 -- Degrees)
     1/3  cup           Margarine or butter -- softened
   1                    Egg
   1      cup           Packed brown sugar
     1/2  cup           Margarine or butter
     1/4  cup           Dark corn syrup
     3/4  cup           Pecan halves
   2      tablespoons   Margarine or Butter -- softened
     1/2  cup           Chopped pecans
   2      tablespoons   Granulated sugar
   2      tablespoons   Packed brown sugar
   1      teaspoon      Ground cinnamon

Preparation:

Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest. Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1-1/2 hours or until double. (Dough is ready if indentation remains when touched.)Heat 1 cup brown sugar and 1/2 cup margarine to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13 X 9 X 2 inches. Sprinkle with pecan halves.Pu down dough. Flatten with hands or rolling pin into rectangle, 15 X 10 inches, on lightly floured surface. Spread with 2 tablespoons margarine Mix chopped pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar and the cinnamon. Sprinkle evenly over margarine. Roll up tightly beginning at 10-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into eight 1-1/4-inch slices. Place slightly apart in pan. Let rise in warm place about 30 minutes or until double.Heat oven to 350 degrees. Bake 30 to 35 minutes or until golden brown. Immediately invert on heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle down; remove pan. 8 ROLLS; 720 CALORIES PER ROLL. * If using self-rising flour, omit salt.