Caramel Apple Brunch Rolls

Someone asked me for this recipe (sorry, I don't remember who), so here it is...btw, this recipe is also courtesy of the Byerly's cookbook.

Caramel Apple Brunch Rolls

1 cup firmly packed brown sugar

1/2 cup butter

1 Tbs. light corn syrup

1/2 cup chopped pecans

1 (1-lb) loaf frozen sweet roll baking dough, thawed

2 Tbs. butter, melted

1 cup chopped, peeled apple

1/4 cup granulated sugar

1 tsp. apple pie spice

In small saucepan, combine brown sugar, butter and corn syrup; cook and stir over low heat until blended. Pour evenly into 9x13 inch baking pan. Sprinkle pecans evenly over caramel; set aside. On lightly floured pastry cloth (huh? what the heck is a pastry cloth - I just rolled it out on a surface sprayed with cooking spray - it worked fine!), roll dough into a 10x15 inch rectangle. Brush with melted butter. In small bowl, combine remaining ingredients; spread evenly over butter. Starting with 15 inch side, roll up tightly, pressing edge to seal. Cut dough into 12 equal pieces; place cut side down on caramel in pan. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until doubled in size (45-60 minutes - I think their called brunch rolls and not breakfast rolls because breakfast would be over by the time these babies get done)

Heat oven to 375 degrees. Bake, uncovered, until golden brown (25-30 minutes). Cool in pan 5 minutes; invert onto serving platter or foil.