2 c. Bisquick baking mix
1/2 c. cold water
2 tbsp. butter, softened
1/4 c. packed brown sugar
1 tsp. ground cinnamon
1/4 c. plus 2 tbsp. packed brown sugar
1/4 c. plus 2 tbsp. butter
36 pecan halves

Mix baking mix and water until dough forms. Gently smooth dough into ball on cloth-covered surface generously dusted with baking mix. Knead 15 times. Roll dough into rectangle, 15 x 9 inches. Spread rectangle with 2 tablespoons butter. Mix 1/4 cup brown sugar and the cinnamon; sprinkle over rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Wrap securely in plastic wrap and refrigerate up to 24 hours if desired.

Heat oven to 400 degrees. Heat 1/4 cup plus 2 tablespoons brown sugar and 1/4 cup plus 2 tablespoons butter in 1-quart saucepan over medium heat, stirring constantly, until sugar is dissolved and well mixed with butter. Place 2 teaspoons brown sugar mixture in each of 12 medium muffin cups, 2 1/2 x 1 1/4 inches; top each with 3 pecan halves. Cut dough roll into twelve 1 1/4-inch slices. Place 1 dough slice, cut side down, in each cup. Place pan on aluminum foil or cookie sheet in oven. Bake until golden brown, 15 to 20 minutes. Immediately invert on heatproof serving plate; let pan remain a few minutes. 1 dozen rolls.