2 1/2 tablespoons unsalted butter
1/2 cup (packed) golden brown sugar
2 tablespoons light corn syrup
2 teaspoons light fresh lemon juice
1/2 cup coarsely chopped pecans
1 (8 ounce) Bread Dough
3/4 teaspoon ground cinnamonPreheat oven to 375 degrees. Butter 9 by 3-inch pan. Melt 2 1/2 tablespoons butter in small saucepan over low heat. Whisk in 1/4 cup sugar, corn syrup and lemon juice. Increase heat to medium and whisk until sugar melts and syrup boils. Pour syrup evenly over bottom of prepared pan. Sprinkle with pecans. Unroll dough on floured surface; press perforations together. Roll out dough to 8 by 12-inch rectangle. Sprinkle with 1/4 sugar and cinnamon. Starting at I short side, roll up dough jelly roll style. Cut crosswise into eight 1-inch-thick rounds. Arrange rounds in syrup in pan. Arrange dough slices cut side down in prepare dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes. Preheat oven to 350 degrees. Bake rolls until golden brown, about 45 minutes. Let stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm.
