1/2 c. brown sugar, packed
1/2 c. soft butter
36 pecans halves
2 c. Bisquick baking mix
2/3 c. mashed ripe banana
2 tbsp. soft butter
1/4 c. brown sugar, packed

Heat oven to 450 degrees. Place 2 teaspoons brown sugar, 2 teaspoons butter and 3 pecan halves in each of 12 medium muffin cups. Place in oven to melt sugar and butter. Stir baking mix and banana to a soft dough. Gentle smooth into a ball on floured cloth-covered board. Knead 5 times. Roll into rectangle, 15 x 9 inches; spread with 2 tablespoons butter and sprinkle with 1/4 cup brown sugar. Roll up, beginning at long side. Pinch edge of dough into roll to seal. Cut roll into twelve 1 1/4 inch slices. Place slices cut side down in muffin cups. Bake 10 minutes.

Immediately invert pan onto serving tray or baking sheet; let pan remain a minute so butterscotch drizzles down over buns. Serve warm. Makes 12 buns.

Sue, I suggest you do this a little bit different order and they will turn out better. Put the brown sugar, butter, and pecan halves in the muffin tins and then set them aside - don't put them in the oven at this time. Get your dough finished all the way up to the point of cutting the 12 pieces.

Now put the muffin tin in the oven and let the stuff melt. It doesn't take long to melt and will burn quickly if you don't keep an eye on it. As soon as it is ready, remove it from the oven and cut the 12 dough pieces immediately putting them in the muffin cups and return to the oven right away for the 10 minutes.

I tell you to do it this way because if you do it their way, the sticky stuff in the muffin tin will harden on you and you will be picking candy out of your teeth when you eat them. It is also much faster this way.