In a small bowl, ADD dry yeast to warm water; ALLOW to dissolve, about five minutes.

In a small saucepan, HEAT milk and margarine (or shortening) until margarine is melted and bubbles form around the edges of the pan; COOL.

In a large mixer bowl, COMBINE flour, sugar and salt; STIR in milk and margarine mixture.

ADD yeast and egg to flour mixture; BEAT until well combined.

Gradually ADD enough of the remaining flour to make a soft dough.

COVER dough with plastic wrap and PLACE in warm spot; LET RISE until double in bulk.

STIR down dough; TURN out on floured board and divide into two balls; LET REST for 10 minutes.

In a small bowl, STIR together sugar and cinnamon.

ROLL each ball into an 8 x 12-inch rectangle; BRUSH each with melted butter; SPRINKLE with sugar-cinnamon mix.

ROLL-UP each rectangle jelly-roll style; CUT each into nine rolls.

In a small saucepan, HEAT brown sugar, butter, and corn syrup, STIRRING occasionally, until combined.

Lightly spray two nine-inch round cake pans with PAM; equally SPREAD corn syrup mixture into pans; SPRINKLE with pecans.

PLACE nine rolls, cut side down, into each pan.

BAKE at 375F until golden brown, about 10-12 minutes.

REMOVE from oven; INVERT onto serving tray; let COOL.