Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest. Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1-1/2 hours or until double. (Dough is ready if indentation remains when touched.)Heat 1 cup brown sugar and 1/2 cup margarine to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13 X 9 X 2 inches. Sprinkle with pecan halves.Pu down dough. Flatten with hands or rolling pin into rectangle, 15 X 10 inches, 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 10-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into eight 1-1/4-inch slices. Place slightly apart in pan. Wrap pan tightly with heavy-duty aluminum foil. Refrigerate at least 12 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.