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

Heat oven to 450 degrees F. 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.

Stir Bisquick and cold water until soft dough forms; beat vigorously 20 strokes.
Gently smooth dough into ball on a surface sprinkled with Bisquick. Knead 5 times.
Roll dough into a rectangle, 15 x 9-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.

Bake about 10 minutes or until golden brown. Immediately turn pan upside down onto
heat proof serving plate. Leave pan over rolls for one minute before removing.


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