Make the ultimate simple dough through the first rise (through step 4).
Generously grease two 9-inch pie pans or one 9x13-inch baking pan.
Make the topping: In a small saucepan, melt the butter. Add the sugar and bring the mixture to a boil, stirring constantly. Remove from heat and stir in the corn syrup. Pour mixture into prepared baking pan(s). Sprinkle evenly with pecans.
Make the filling: In a small bowl combine pecans, brown sugar, cinnamon; set aside.
On a lightly floured work surface, roll the dough out into a 9x15-inch rectangle.
Brush the melted (filling) butter all over the dough, leaving a 1/2-inch border along the edge. Sprinkle the filling evenly over the buttered dough. Starting with the long edge, roll the dough up tightly then press the seam to seal. Use a sharp serrated knife or unscented dental floss to slice into 12 equal pieces. Place in prepared pan(s).
Loosely cover and allow to rise for 30 minutes to 1 hour, or until puffy.
Preheat oven to 350°F.
Bake for 25 minutes, or until golden brown.
Let stand for 2 to 3 minutes before placing a tray or serving plate upside down onto pan. With oven mitts on, carefully turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls before pulling the pan away. Serve warm.