in corn syrup. Pour into ungreased rectangular pan, 13 X 9 X 5 cm. Sprinkle with pecan halves.Pu down dough. Flatten with hands or rolling pin into rectangle, 15 X 25 cm, on lightly floured surface. Spread with 2 tablespoons margarine Mix chopped pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar and the cinnamon. Sprinkle evenly over margarine. Roll up tightly beginning at 25 cm side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into eight 1- 0.25-inch slices. Place slightly apart in pan. Wrap pan tightly with heavy-duty aluminum foil. Refrigerate at least dozen hours but no longer than 48 hours.Heat oven to 350 degrees. Bake 30 to 35 minutes or until golden brown. Immediately invert on heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle down; remove pan. 15 ROLLS; 385 CALORIES PER ROLL. * If using self-rising flour, omit salt.