Generously grease two 9-inch pie pans or one 9 by 13-inch baking pan.
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 baking pan(s). Sprinkle with pecans halves.
Make the rolls:
In a small bowl combine all filling ingredients except the butter.
On a lightly floured work surface, roll the dough out into a 9 by 15-inch rectangle.
Brush the butter all over the dough, leaving a ½-inch border at the far edge. Sprinkle the filling all over the buttered dough. Roll the dough up tightly then press the seam to seal. Use a sharp serrated knife to cut the ends off, and then 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. Bake at 350°F 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.