For the rolls: Mix two cups of the flour along with the cocoa, granulated sugar, salt, and yeast in large bowl. Add warm milk, margarine and egg. Beat on low speed for one minute, scraping bowl frequently. Beat on medium speed for one minute, scraping bowl frequently. Stir in remaining flour (dough will be stiff).
Turn dough onto lightly floured surface. Knead about five minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.).
For the topping: Heat brown sugar and margarine to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour in un-greased rectangular pan, 13 x 9 x 2 inches. Sprinkle with pecan halves.
Punch dough down. Flatten with hands or rolling pin into rectangle, 15 x 10 inches, on lightly floured surface. Spread with two tablespoons margarine.
Preheat oven to 350 degrees F.
Mix chocolate chips, brown sugar and cinnamon. Sprinkle evenly over margarine. Roll up tightly, beginning at 15-inch side.
Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1 inch slices. Place slightly apart in pan. Let rise in warm place about 30 minutes or until double.
Bake 30 to 35 minutes or until dark brown.
Immediately invert on heatproof tray or serving plate. Let stand one minute so caramel will drizzle down; remove pan.