Gooey Carmel Rolls

Topping:
1/4 c melted butter
3 T sugar
3 T brown sugar
3 T light corn syrup
Filling:
1 T sugar
1 t cinnamon
2 T softened butter
Rolls:
1 - 11 oz can refrigerated breadstick dough

Heat oven to 375. Combine all topping ingredients and put in ungreased 9 inch round cake pan, set aside.
Combine 1 T sugar and cinnamon in small bowl, set aside. Unroll dough, separate dough into 12 strips. Spread each strip of dough with softened butter, sprinkle evenly with cinnamon-sugar mixture. Roll up loosely. Pinch seam to seal. Place rolls evenly in pan.; Bake for 18-23 minutes or until golden brown. Cool 5 minutes and invert onto serving platter. Let stand 1 minute before removing pan. I often double the recipe and put into 9x13 pan.