1 c. pecan halves
2/3 c. packed brown sugar
1/2 c. Karo light or dark corn syrup
1/4 c. butter, melted
4 c. Bisquick baking mix
1 c. milk
2 tbsp. butter, softened
1/2 c. packed brown sugar
1 tsp. ground cinnamon

Heat oven to 400 degrees. Mix pecans, 2/3 cup brown sugar, the corn syrup and 1/4 cup butter in rectangular pan, 13 x 9 x 2 inches. Spread to cover bottom of pan. Set aside.

Stir baking mix and milk until dough forms; beat 20 strokes. Turn onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times. Roll dough into rectangle, 15 x 9 inches; spread with 2 tablespoons butter. Mix 1/2 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. Cut into twelve 1 1/4 inch slices. Arrange cut sides down in pan.

Bake until golden brown, about 30 minutes. Immediately invert on heatproof serving plate. Let stand 10 minutes; carefully separate rolls. Serve warm. 12 rolls.