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

1. 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.
2. Set aside.
3. 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.
4. Shape into ball; knead 10 times.
5. Roll dough into rectangle, 15 x 9 inches; spread 2 Tbsp. margarine.
6. Mix 1/2 cup brown sugar and the cinnamon; sprinkle over rectangle.
7. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well.
8. Cut into twelve 1-1/4 inch slices.
9. Arrange cut sides down in pan.
10. Bake until golden brown, about 30 minutes.
11. Immediately invert on heatproof serving plate.
12. Let stand 10 minutes.
13. Carefully separate rolls.
14. Serve warm.
15. Yield:
16. 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)