Caramel Pecan Pinwheels

Divide the dough in half and roll each into a rectangle about 1/4 inch thick. Brush each with melted butter. Sprinkle 3/4 of a cup of the brown sugar over each and as many raisins as you like. (I like them very much!) Roll the rectangle from the long end very tightly. Cut the roll into slices about 1 1/2 inch thick. In 9 inch cake pans pour about 1/8 of a pound of the melted butter and 1/4 cup of the Karo syrup into each pan and swirl to mix together. Put the cut sides of the roll down in the pan, packing them in tightly. Bake at 350 degrees for 20 to 25 minutes. As in the Bundt, these are turned out of the pan in 3 to 5 minutes if you are serving them within a few hours. If not, keep in the pan and refrigerate or freeze.