Caramel Pecan Rolls

Home-made cinnamon rolls---all I can say is yummmmmmmmy!!!!!!!
You know a person can eat these in the morning and then go exercise them off,lol.

Caramel Pecan Rolls
Mrs. Delbert Aye

1 package yeast
1 cup water, warm
1/4 cup granulated sugar
1 teaspoon salt
2 Tablespoons margarine, soft
1 egg
3 1/4 to 3 1/2 cups flour
1/3 cup margarine , melted
1/2 cup brown sugar, packed
1 Tablespoon corn syrup
2/3 cup pecans
1/2 cup granulated sugar
2 teaspoons cinnamon
1 cup raisins, if desired

Dissolve yeast in warm water. Stir in 1/4 cup sugar, salt, 2 Tablespoons margarine, egg and 2 cups flour. Beat until smooth, then work in enough remaining flour to make dough easy to handle. Knead for a few minutes until smooth. Grease large bowl. Put dough in dough, then turn so greased side is up. Cover and refrigerate up to 4 to 5 days, if desired.
To use at once, let dough rise until double in bulk. Combine melted margarine, brown sugar, corn syrup and nutmeats. Pour into greased oblong, 13 x 9 1/2 x 2-inch . Combine 1/2 cup sugar and cinnamon. Roll out dough to 1/2-inch thickness. Spread with a little butter and sprinkle with raisins, if desired and sugar and cinnamon. Roll up lightly, cut in 1 -inch slices and place on top of sugar mixture. Let rise until double, 1 1/2 to 2 hours. Bake 25 to 30 minutes at 375 degrees. For plain cinnamon rolls, omit margarine and brown sugar, mixture in boottom of pan.