This buttery, nicely sticky topping can be used with any of our sweet roll doughs, but you’ll probably have to double it if your dough makes more than 8 or 10 rolls.

• ¼ cup butter, melted
• ⅓ cup brown sugar
• 1 tablespoon light corn syrup (the clear kind, not dark)
• 1 teaspoon cinnamon
• ⅓ cup pecans, finely chopped

Preheat oven to 375 degrees. Pour melted butter into 9 x 9 square pan; grease sides of pan. In small saucepan, combine brown sugar, corn syrup and cinnamon – heat slowly until it is syrupy and spreads evenly. Remove from heat, and mix in pecans. Spread in pan, and top with prepared roll dough.

Bake at 375 degrees for 20 minutes. Cool for 3 minutes in pan, then invert on rack over a sheet of parchment paper (to catch the drips).