Butterscotch Buns

• 1/2 c. brown sugar, packed
• 1/2 c. soft butter or margarine
• 36 pecan halves
• 2 c. Bisquick baking mix
• 2/3 c. mashed ripe banana
• 2 Tbsp. soft butter or margarine
• 1/4 c. brown sugar, packed

1. Heat oven to 450u0b0.
2. Place 2 teaspoons brown sugar, 2 teaspoons butter and 3 pecan halves in each of 12 medium muffin cups.
3. Place in oven to melt sugar and butter.
4. Stir baking mix and banana to a soft dough.
5. Gently smooth dough into a ball on floured cloth-covered board.
6. Knead 5 times.
7. Roll dough into rectangle, 15 x 9-inches.
8. Spread rectangle with 2 tablespoons butter; sprinkle with 1/4 cup brown sugar.
9. Roll up tightly beginning at wide side. Seal well by pinching edge of dough into roll.
10. Cut into twelve 1 1/4-inch slices.
11. Place slices cut sides down in muffin cups.
12. Bake 10 minutes.
13. Immediately invert pan onto baking sheet.
14. Leave the pan over rolls a minute.
15. Serve warm.
16. Yields 1 dozen.

brown sugar, butter, pecan, bisquick baking mix, mashed ripe banana, butter, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=286273 (may not work)