|Sweet roll dough||2 Cup (32 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Light corn syrup||2 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 Teaspoon|
|Margarine||1 Tablespoon, melted|
Prepare Sweet Roll Dough.
While dough is rising, in small saucepan combine brown sugar, 3 tablespoons margarine and corn syrup.
Cook and stir till margarine is melted and mixture is combined.
Divide between two 9x1 1/2-inch round baking pans.
Spread over bottom of pans; set pans aside.
In a small mixing bowl stir together sugar and cinnamon.
Roll each half of Sweet Roll Dough into 12 x 8-inch rectangle.
Brush with melted margarine.
Sprinkle sugar-cinnamon mixture on top of dough.
Roll up each rectangle, jelly-roll style, starting from one of the long sides.
Pinch seams to seal.
Cut each roll into 12 pieces.
Place pieces, cut side down, in prepared baking pans.
Cover and let rise till nearly double (about 30 minutes).
Puncture any surface bubbles with greased wooden toothpick.
Bake in 375° oven for 20 to 25 minutes or till rolls sound hollow when tapped lightly.
Invert rolls onto wire racks or serving platters.