2/3 c. brown sugar, packed
2/3 c. butter
48 pecan halves
2 c. Bisquick baking mix
1/2 c. cold water
2 tbsp. butter, softened
1/4 c. granulated or brown sugar, packed
1 tsp. ground cinnamon

Heat oven to 425 degrees. Place 2 teaspoons brown sugar, 2 teaspoons butter and 3 pecan halves in each of 16 medium muffin cups; place in oven until melted.

Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured, cloth-covered board. Knead 5 times. Roll dough into rectangle, 16 x 7 inches. Spread rectangle with 2 tablespoons butter. Mix granulated sugar or brown sugar with cinnamon; sprinkle over rectangle. Roll up tightly, beginning at 16-inch side. Seal well by pinching edge of dough into roll. Cut into 16 (1-inch) slices.

Place slices, cut sides down, in muffin cups. Bake until golden brown, about 15 minutes. Immediately invert pan on heatproof serving plate. Leave pan over rolls a minute. 16 rolls.