|Hot roll mix||13 3⁄4 Ounce (1 Package)|
|Liquid||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed According To Package Directions)|
|Egg||3 (Adjust Quantity As Needed According To Package Directions)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Lightly packed light brown sugar||1 Cup (16 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Light brown sugar||1⁄2 Cup (8 tbs), lightly packed|
|Semisweet chocolate pieces||1⁄2 Cup (8 tbs)|
Prepare hot roll mix according to package directions.
Cover; let rise in a warm place until doubled in bulk.
Grease two 8-inch cake pans; set aside.
In a small saucepan, melt 1/2 cup butter or margarine.
Stir in 1 cup brown sugar and the corn syrup.
Cook over low heat until sugar dissolves.
Pour half of syrupy mixture into each prepared pan.
Roll out dough on a floured surface to a 14" x 9" rectangle.
Brush rectangle with 2 tablespoons melted butter or margarine.
Combine pecans, 1/2 cup brown sugar, the cinnamon and chocolate pieces.
Sprinkle over buttered dough.
Starting with longer edge, roll up dough jelly-roll style; press edge to seal.
Cut into sixteen 7/8-inch slices.
Place 8 slices in each cake pan, cut side down in syrup.
Let rise in a warm place until doubled in bulk.
Preheat oven to 350°F (175°C).
Bake 20 to 25 minutes or until golden brown.
Cool in pan about 5 minutes.
Invert on serving plate; remove pan.