Heat .5 cup of butter, 1 cup of brown sugar, 3 Tablespoons of corn syrup, & 2.5 Tablespoons of water just until it melts. When melted, pour into bottom of a rectangular cake pan. 

The dough used for these is a traditional Sweet Dough. The brand doesn't really matter, but Rhodes Bake 'n' Serve Sweet Dough is a commonly carried option by many grocery stores. 

Roll dough into a rectangle shape, rub butter thoroughly on top of the dough, sprinkle with cinnamon, roll up the entire rectangle. Now with the dough in the form of one long roll, the goal is to get about 12 individual rolls with each rectangle (loaf). Cut the roll into 1 Inch rolls/pieces. As you cut these 1 Inch rolls place them into the pan that you poured the melted caramel concoction into. With all rolls in the pan, cover & let them raise. 

Bake at 350° F until light brown: about 20-25 minutes. 

Take out of oven and brush a little margarine on rolls with a paper towel. 

Tip pan over onto a cookie sheet and the rolls will come out easily if you do it soon after pulling the rolls from the oven.