Sticky Cinnamon Rolls

• 1 (16 ounce) package hot roll mix
• 12 cup butter (or margarine)
• 34 cup light brown sugar, packed
• 34 cup pecans, coarsely chopped
• flour, for shaping dough
• 1 13 cups mincemeat (1/2 of a 27 ounce jar of NONE SUCH ready-to-use mincemeat, regular or brandy & rum)

1. Preheat oven to 375 degrees F. Prepare dough as package directs.
2. In small saucepan, melt butter and brown sugar over medium heat; bring to a boil, stirring occasionally.
3. Boil 1 minute.
4. Remove from heat.
5. Mist bottom and sides of 12 large muffin cups with non-stick cooking spray.
6. Sprinkle pecans into each cup and spoon equal amount of caramel over pecans (the butter/brown sugar mixture).
7. Punch dough down gently and roll into a 14 x 9-inch rectangle.
8. Turn the 14-inch side to face the edge of the counter.
9. Spread dough with an even layer of mincemeat.
10. Starting with long edge, roll up dough into a tight cylinder.
11. Place seam side down and pinch to seal.
12. Slice dough into 12 slices and place into prepared muffins cups.
13. Cover with plastic wrap and allow rolls to rise for 25 to 30 minutes or until rolls double in size.
14. Bake 30 to 35 minutes or until golden brown.
15. Remove from oven and let sit for 5 minutes.
16. To release rolls, place sheet pan on top of rolls and invert pan.
17. Store leftovers covered.

butter, light brown sugar, pecans, flour, mincemeat

Taken from www.food.com/recipe/sticky-cinnamon-rolls-340846 (may not work)