Easy Caramel-Pecan Rolls
- 1 c. pecan halves
- 2/3 c. packed brown sugar
- 1/2 c. Karo light or dark corn syrup
- 1/4 c. margarine or butter, melted
- 4 c. Bisquick baking mix
- 1 c. milk
- 2 Tbsp. margarine or butter, softened
- 1/2 c. brown sugar
- 1 tsp. ground cinnamon
- Mix pecans, 2/3 cup brown sugar, the corn syrup, and 1/4 cup margarine in rectangular pan, 13 x 9 x 2 inches; spread to cover bottom of pan.
- Set aside.
- Stir baking mix and milk until dough forms; beat 20 strokes. Turn onto surface dusted with baking mix; gently roll in baking mix to coat.
- Shape into ball; knead 10 times.
- Roll dough into rectangle, 15 x 9 inches; spread 2 Tbsp. margarine.
- Mix 1/2 cup brown sugar and the cinnamon; sprinkle over rectangle.
- Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well.
- Cut into twelve 1-1/4 inch slices.
- Arrange cut sides down in pan.
- Bake until golden brown, about 30 minutes.
- Immediately invert on heatproof serving plate.
- Let stand 10 minutes.
- Carefully separate rolls.
- Serve warm.
- Yield:
- 12 rolls.
pecan halves, brown sugar, light, margarine, bisquick baking mix, milk, margarine, brown sugar, ground cinnamon
Taken from www.cookbooks.com/Recipe-Details.aspx?id=93639 (may not work)