Giant Pecan Sticky Buns
1/3 cup light corn syrup
2/3 cup butter or margarine, softened
1 cup pecan pieces
3/4 cup warm water
3/4 cup warm milk (105 to 115F)
2 packages Fleischmann's Active Dry Yeast
1/3 cup granulated sugar
2 eggs
1 1/2 teaspoons salt
6 cups all-purpose flour (6 to 6 1/2 cups)
1 tablespoon ground cinnamon
1 8-ounce package chopped dates or pitted dates, snipped
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