Caramel Rolls

1 loaf frozen bread dough
1/4 C. butter
1/2 C. brown sugar, packed
3/4 C. pecan halves
2 T. light corn syrup
2 T. melted butter
1/4 C. granulated sugar
2 t. cinnamon

Brush frozen loaf with a little cooking oil; cover and let thaw completely, about 3 hours.  Melt 1/4 C. butter; stir in brown sugar, nuts, and corn syrup, and spread in the bottom of a 9x13 pan.  Spread dough into a rectangle; spread with 2 T. melted butter.  Sprinkle with cinnamon and sugar.  Roll tightly and pinch to seal.  Cut into 12 slices, and place slightly apart in pan.  Let rise until doubled, about 1 hour.  Bake at 375 degrees for 15-20 minutes.  Turn pan immediately over on a large tray; leave pan on top of rolls for a few minutes so caramel will drizzle down over rolls.  Cool and serve.