Preheat the oven to 350°F/180°C. Butter a nonstick 8x8-in. square cake pan.
In a small bowl, soak the currants in hot water for 5 minutes, drain well and set aside.
Combine the cinnamon and granulated sugar in a small bowl and set aside.
Combine the brown sugar, 2 Tbsp. butter and corn syrup in a bowl and mix thoroughly. Spread this mixture evenly in the bottom of the prepared pan and scatter the pecans on top of this mixture.
On a lightly floured work surface, roll the dough out into a 16x8-in. rectangle. (Allow the dough to rest for one or two minutes while you are in the process of rolling it. The dough tends to spring back while it is being rolled and resting it will help.)
Melt the remaining 2 Tbsp. of butter and brush the surface of the dough. Sprinkle the cinnamon sugar mixture over the dough and scatter the currants over the sugar. Lightly press the currants into the dough.
Starting with one 16-in. length side of the dough, roll it into a cylinder. Pinch the edge of the dough and the dough roll together to create a seam.
Place the cylinder seam side down on the work surface. Cut the dough into 9 even pieces.
Arrange the rolls in the pan. Cover the pan with plastic wrap. Set it in a warm place and allow the rolls to rise for 25 - 30 minutes or until puffy.
Bake the rolls on the middle rack of the oven for 20 - 25 minutes or until they are golden brown.
Remove the pan from the oven and transfer it to a wire rack. Cool the rolls for 5 - 7 minutes.
While still warm, place a tray or plate on top of the pan. Carefully invert the pan to release the rolls.
Serve the rolls while they are warm.
As included with our Simply Calphalon Nonstick Bakeware 8-in. Square Cake Pan SKU 1758087 / 1685304256