1/4 c. butter
1/3 c. brown sugar
1 tsp. syrup
1/3 c. chopped pecans
1 pkg. active dry yeast
2/3 c. warm water
2 1/2 c. Bisquick
2 tbsp. softened butter
1/4 c. brown sugar
1 tsp. cinnamon

In small saucepan, melt butter. Stir in brown sugar and syrup. Heat to boiling. Spread immediately in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Sprinkle pecans on top.

In large mixing bowl, dissolve yeast in warm water. Add Bisquick and mix. Turn dough on well floured surface. Knead until smooth, about 10 times. Roll dough into 12 inch square. Brush with butter. Mix brown sugar and cinnamon. Sprinkle half down center of dough. Fold 1/3 of dough over sugar-cinnamon mixture. Sprinkle remaining sugar-cinnamon mixture; fold over other 1/3 dough.

Cut into strips, 4 x 1 inch. Twist each end of strips in opposite direction. Seal ends securely. Place 1 1/2 inches apart in pan. Let rise in warm place 1 hour. Heat oven to 400 degrees. Bake about 15 minutes. Immediately invert pan on serving tray so syrup drizzles down over rolls. Serve warm. Makes 1 dozen rolls.