Overnight Cinnamon Buns
1 pkg. (16 oz.) hot roll mix
2¼ tsp. ground cinnamon, divided
1 cup hot water (120ºF - 130F)
2 eggs, divided
3 Tbs. butter or margarine, at room temperature, divided
½ cup packed dark brown sugar
1/3 cup chopped pecans
2 Tbs. granulated sugar
2 Tbs. light corn syrup
¾ cup confectioners' sugar
2 Tbs. milk
Butter 9" square baking pan. Combine roll mix, yeast packet and 3/4 tsp. cinnamon. Stir in water, 1 egg and 2 Tbs. butter until dough forms. Butter large bowl. On lightly floured surface knead dough until smooth, 5 minutes. Place in bowl. Cover; let rest 5 minutes. Combine brown sugar, pecans, sugar and remaining cinnamon. On surface roll out dough into 9" x 15" rectangle; brush with corn syrup. Sprinkle with sugar mixture. Starting with short side roll up dough; cut into 9 slices. Place in pan, cut side up. Cover; chill overnight. Preheat oven to 375ºF. Let dough stand at room temperature until doubled, about 40 minutes. Beat remaining egg; brush over dough. Bake 18 minutes or until golden. Cool. Melt remaining butter; stir in remaining ingredients. Drizzle over warm rolls. Make 9 buns.