Cinnamon rolls (with blue glazing)

I found this recipe a couple years ago when I was hankering for
cinnamon rolls like those served at ICA. These are yummy, yummy, yummy.

Cinnamon rolls or sticky buns (bread machine version)

1 1/2 teaspoons active dry yeast
3 cups bread flour
1/4 cup sugar
1 teaspoon salt
1/2 cup warm milk
1/2 cup warm water
2 tablespoons butter
1 egg
1/3 cup pecans — (1/3 to 1/2)
3 tablespoons white sugar
3 tablespoons brown sugar
1 tablespoon cinnamon
1/2 cup brown sugar
1/2 cup chopped nuts
1/4 cup butter or margarine — melted
2 tablespoons corn syrup

Select dough setting. Add the first 8 ingredients in the order listed. (Use directions for your bread machine). Press start.

While you are waiting chop up 1/3 -1/2 cup pecans
Mix with 3 tablespoons white sugar
3 tablespoons brown sugar
1 tablespoons cinnamon

Prepare
1/3 cup melted butter

When the dough is ready remove to a lightly floured surface, roll or pat into a 12 × 9 rectangle pan.
Brush with 1/3 cup melted butter.
Sprinkle the sugar mixture over the butter.
Roll the dough jelly roll style. Pinch the edge to seal. Cut into 12 pieces and place into a greased 9×13 pan. Cover and let raise for 45 minutes. Bakes at 375°F for 20-25 minutes until light golden brown.

To make sticky buns:
1/2 cup brown sugar
1/2 cup chopped nuts
1/4 cup melted butter
2 tablespoons corn syrup

Mix this up, just before the dough is ready, place in the bottom of the pan and put the cinnamon rolls on top.