In a large mixing bowl, combine the dry cake mix, 2 cups flour, yeast & salt. Add the water and beat with an electric mixer on low speed till combined, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much remaining flour as you can with a wooden spoon. Turn dough out onto a floured surface. Kneed in enough of the remaining flour to make a smooth dough (about 3 minutes; dough will still be slightly sticky). Place dough in a large greased bowl. Cover and let rise in a warm place till doubled in size (about 1 hour). Punch dough down. Turn dough out onto a well floured surface and divide in half. Cover and let stand for 10 minutes. Roll each portion to form a 16 x 9 rectangle. Spread each rectangle with half of the 1/4 cup melted butter. Sprinkle with mixture of sugar and cinnamon. Starting from long side, roll up dough into a spiral. Pinch to seal. (cut each spiral into 12 pieces)
In a sauce pan, combine the brown sugar, 1 cup butter and corn syrup. Bring to boil. Remove from heat. Divide mixture into two 13 x 9 x 2 inch baking pan.
Sprinkle pecans evenly into the pans. Place half of the rolls, cut side down, into each baking pan.
Cover and refrigerate for 8 hours or overnight.
Before baking, remove rolls from refrigerator and let stand at room temperature for 30 minutes.
Bake at 350° oven for 25 minutes or till golden.
Let cool for 10 minutes in pans on wire racks.
Turnout onto foil or cookie sheet.