Buttered Rum-Nut Rolls

• 1 c. firmly packed brown sugar, divided
• 1/4 c. plus 2 Tbsp. butter or margarine, melted
• 1 Tbsp. milk
• 2 tsp. all-purpose flour
• 1/2 tsp. rum extract
• 1/4 c. chopped pecans
• 1 (16 oz.) loaf frozen bread dough, thawed
• 1/2 tsp. rum extract

1. Combine 1/2 cup brown sugar, 1/4 cup butter, milk, flour and 1/2 teaspoon rum extract.
2. Cook over low heat until mixture boils. Pour into a lightly greased 10 x 7 x 1 1/2-inch baking pan. Sprinkle pecans over sugar mixture.
3. Roll dough on a lightly floured surface to measure a 14 x 12-inch rectangle.
4. Brush dough with 1 tablespoon melted butter.
5. Mix remaining brown sugar and 1/2 teaspoon rum extract.
6. Sprinkle over dough.
7. Roll dough tightly in a jellyroll fashion, beginning at the long side, being careful to keep to 14-inch in length.
8. Cut roll into 12 slices.
9. Place in prepared pan.
10. Brush top with remaining butter.
11. Cover and let rise in a warm place (85u0b0) free from drafts, 45 minutes or until doubled in bulk.
12. Bake at 350u0b0 for 25 to 30 minutes.
13. Turn rolls onto serving tray immediately.
14. Yields 12 rolls.

brown sugar, butter, milk, allpurpose flour, rum, pecans, bread, rum

Taken from www.cookbooks.com/Recipe-Details.aspx?id=671886 (may not work)