Grandmom Carroll's Cinnamon Bun

1 Box Pillsbury Hot Roll Mix
1 Bottle Karo Dark syrup
Cinnamon (2-3 tsp)
1 egg
3 Tbs soft butter
1/4 cup sugar
raisins (1/4 cup)
pecans (1/2 cup)
flour

Mix flour and yeast packet in large bowl. Add 1 cup hot water and 1 egg. Stir with fork until the dough holds together.  Pour out on floured surface. Using a little additional flour, knead dough for 5 minutes. Put back in bowl and cover with towel.  Place in warm place.  Let rise 30-35 min.  Meanwhile prepare bundt pan.  Pour 3/4 bottle of Karo in bundt pan. Put some raisins in. (about 15) Then put pecan halves in (about 12).
After the dough rises, pour it out on a floured surface and shape into a rectangle. Spread soft butter over rectangle generously. Sprinkle cinnamon generously over butter. Sprinkle sugar generously over cinnamon. Put some raisins on top.
To make the rolls, make a roll of the rectangle by sealing the edges and shaping it into a long log. Make 8 marks on roll and then with a sharp knife, slice into rolls. Place each roll into the syrup until they are all in.  Cover with towel and place in warm place. Let rise again for 30 minutes.
Bake at 375 degrees for 40-45 minutes.  Immediately loosen edges with knife after it comes out of the oven. Place a large piece of tin foil on a baking sheet. Turn baking sheet and foil on top of bun and turn over.  Gently loosen bun with knife.  Life edges of foil over bun. Wrap and freeze.