1/4 cup butter or margarine
1/3 cup brown sugar (packed)
1 tsp. light corn syrup
1/3 cup chopped pecans
1 pkg. active dry yeast
2/3 cup warm water (105F to 115F)
2 1/2 cups Bisquick baking mix
2 tbsp. soft butter or margarine
1/4 cup brown sugar (packed)
1 tsp. cinnamon

In small saucepan, melt 1/4 cup butter. Stir in 1/3 cup sugar and the syrup; heat to boiling. Spread immediately in jelly roll pan, 15 1/2 x 10 1/2 x 1". Sprinkle with pecans.

In large mixing bowl, dissolve yeast in warm water. Add baking mix; beat vigorously. Turn dough onto well-floured surface; knead until smooth, about 10 times.

Roll dough into 12" square; brush with 2 tbsp. butter. Mix 1/4 cup sugar and the cinnamon; sprinkle half down center of dough. Fold 1/3 of dough over sugar-cinnamon mixture. Fold over other 1/3 of dough.

Cut into strips, 4 x 1". Twist each end of strips in opposite directions; seal ends securely. Place strips 1 1/2" apart in pan. Let rise in warm place about 1 hour.

Heat oven to 400F. Bake about 15 minutes. Immediately invert pan onto serving tray so syrup drizzles down over rolls. Serve warm.

1 dozen rolls