Mix 2 cups of flour, cocoa, sugar, salt, and yeast in large bowl.
Add milk, 1/3 c margarine, and egg.
Beat with electric mixer on low speed 1 minute, scraping bowl frequently.
Beat on medium speed 1 minute, scraping bowl frequently.
Stir in the remaining flour.
Dough will be stiff.
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 c brown sugar and 1/2 c margarine to boiling in 2 qt saucepan, stirring constantly; remove from heat.
Stir in corn syrup.
Pour into ungreased 13 × 9 inch pan.
Sprinkle with pecan halves.
Punch down dough.
Flatten with hands or rolling pin into rectangle about 15 × 10 inches, on lightly floured surface.
Spread with 2 T margarine.
Mix chocolate chips, 2 T brown sugar and cinnamon; sprinkle evenly over margarine.
Roll up tightly, beginning with 15 inch side.
Pinch edge of dough into roll to seal.
Stretch and shape until even.
Cut roll into fifteen 1 inch slices.
Place slightly apart in pan.
Cover and let rise in warm place about 30 minutes or until double.
Heat oven to 350 degrees.
Bake 30 to 35 minutes or until dark brown.
Immediately turn pan upside down into heatproof tray or serving plate.
Let stand 1 minute so caramel will drizzle over rolls; remove pan.