1/4 c. soft butter
1/3 c. brown sugar (packed)
1 tsp. light corn syrup
1/3 c. pecans or walnuts
3/4 c. warm water (not hot - 105 to 115 degrees)
1 pkg. active dry yeast
2 1/2 c. Bisquick
2 tbsp. soft butter
1/4 c. brown sugar (packed)
1 tsp. cinnamon

Melt butter; add brown sugar, corn syrup. Bring syrup mixture to a rolling boil. Spread in 8 inch round layer pan. Add pecans.

Dissolve yeast in warm water. Mix in Bisquick and beat vigorously. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times. Roll out into rectangle, 16x9 inch.

Spread with butter, sugar, cinnamon. Roll up tightly beginning at wide side. Seal well by pinching edge of dough into roll. Slice into 10 slices. Place in pan; cover with damp cloth. Let rise in warm place (85 degrees) about 1 hour. Heat oven to 400 degrees (moderately hot). Bake 20 to 25 minutes. Invert pan and serve rolls warm.