6 tbsp. butter
3/4 c. caramel topping
2 tbsp. milk
1/2 c. chopped pecans
2 c. flour
1/4 c. sugar
4 tsp. baking powder
1 beaten egg
1/2 c. milk
1/4 c. cooking oil
2 tbsp. sugar
1/4 tsp. cinnamon

CARAMEL SAUCE:

1/2 c. packed brown sugar
1/2 c. dark corn syrup
1/4 c. butter
1/2 tsp. salt

SAUCE: Put all in saucepan; cook to simmering. Should be a little thick, turn off. Let set a while, drizzle a little on each serving. OPTIONAL: Sprinkle with crushed pecans. May not use all on rolls.

Melt butter in 9x9x2 inch baking pan. Blend in topping and 2 tablespoons milk; spread evenly in bottom of pan. Sprinkle pecans in pan.

In mixing bowl, stir together flour, 1/4 cup sugar, baking powder, and 1 teaspoon salt.

Combine egg, 1/2 cup milk, and oil. Add to dry ingredients, stirring until dough clings together. Knead gently on lightly floured surface (8 to 10 strokes). Roll or pat dough to 12x10 inch rectangle.

Combine remaining sugar and cinnamon; sprinkle over dough. Roll up, starting with long side. Cut into 12 (1 inch) slices. Place, cut side down, in prepared pan. Bake at 400 degrees for 20 to 25 minutes. Loosen sides and invert on serving plate. Makes 12 rolls.