All Time Favorite Caramel Rolls or Sticky Buns

Here is the other pecan roll recipe, the one my mom baked. This was a winner with the ladies at the table, but my father liked the other one because it was less "doughy". I think that he liked the shortness of the other rolls. My mother and I liked the cinnamon-taste of these rolls. Both recipes were good, though, and I will keep both.

All Time Favorite Caramel Rolls or Sticky Buns

1 loaf frozen white baking bread, thawed according to package directions
1/4 c. firmly packed brown sugar
2 T butter, melted
2 t. water
2 T light corn syrup
1/2 c. chopped or whole pecan halves, if desired
2 T soft butter
1/4 c. brown sugar
1 t. cinnamon

1. Let dough rise until almost doubled in size.
2. Combine 1/4 cup brown sugar, melted butter, water, and corn syrup and spread in a 10" x 8" or 9" x 9" pan.
3. Sprinkle nuts over brown sugar mixture.
4. Stretch and roll dough to a 16" x 12" (approximate) rectangle. Spread with soft butter, 1/4 cup brown sugar, and cinnamon.
5. Roll up tightly, jelly roll fashion, starting with the long edge. Seal edge by pinching dough together. Cut into 15 or 16 pieces.
6. Place cut rolls on top of brown sugar mixture in pan and let rise until doubled in size, about 1 hour.
7. Bake in a 375ºF oven for 25-30 minutes. Cool 1 minute. Loosed edges and turn out onto a wire rack lined with waxed paper.