Prepare dough and filling as for Glazed Cinnamon Rolls.
Cut filled dough rolls into 1-inch slices.
Combine 1 cup brown sugar, 1 cup melted butter, and 1/4 cup corn syrup, mix well.
Spread mixture evenly in two greased 13- x 9- x 2-inch pans.
Sprinkle 1/2 cup chopped pecans in each pan.
Place roll slices, cut side down, on pecan topping.
Cover pan with greased plastic wrap, refrigerate 8 hours.
Before baking, cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Bake at 375Â° for 20 minutes.
Invert rolls onto serving trays to serve.