Upside-Down Apricot Pecan Coffee Cake

In a medium bowl, stir together pecan pieces, 1/3 cup brown sugar, preserves and cinnamon. Spread 1/2 cup in bottom of a greased 9-inch glass pie pan.

Separate cinnamon roll dough into 8 rolls.  Cut each roll into quarters.  Place in a large mixing bowl.  Add remaining pecan mixture.

In a small bowl, combine margarine, remaining brown sugar and corn syrup. Mix well. Add to dough pieces. Toss gently to combine. Spoon dough mixture over pecan mixture in pan.

Bake for 30 minutes or until golden brown.  Cool 5 minutes on cooling rack. Invert onto a serving platter. Drizzle icing over warm coffee cake.  Serve warm.