Caramel Rolls

 

1/2

cup packed brown sugar

1/2

cup butter or margarine

36

pecan halves

2

cups Original Bisquick® mix

1/2

cup cold water

2

tablespoons butter or margarine, softened

1/4

cup packed brown sugar

1/2

teaspoon ground cinnamon

• 1 Heat oven to 450ºF. Place 2 teaspoons brown sugar, 2 teaspoons butter and 3 pecan halves in each of 12 regular-size muffin cups; place in oven until melted.
• 2 Stir Bisquick and cold water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on surface sprinkled with Bisquick. Knead 5 times. Roll dough into rectangle, 15x9 inches. Spread rectangle with 2 tablespoons butter; sprinkle with 1/4 cup brown sugar and the cinnamon. Roll up tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Cut into twelve 1 1/4-inch slices. Place slices in muffin cups.
• 3 Bake about 10 minutes or until golden brown. Immediately turn pan upside down onto heatproof serving plate. Leave pan over rolls a minute.