¼ C butter
1/3 C brown sugar
1 tsp light corn syrup
1/3 C chopped pecans
¾ C warm (not hot) water
1 pkg. active dry yeast
2 ½ C Bisquick
2 Tbsp melted butter
¼ C brown sugar
1 tsp cinnamon
1. Melt the 1/4 C butter and stir in the brown sugar and the corn syrup. Bring mixture to a roiling boil. Spread immediately into a 9×13 pan, sprinkle with pecans.
2. Dissolve yeast in warm water in mixing bowl. Mix in Bisquick and beat vigorously. 3. Turn dough onto surface dusted with Bisquick. Knead until smooth, about 20 times. Roll out into 12-inch square. Brush with melted 2 Tbsp butter.
4. Mix ¼ C brown sugar and cinnamon together, sprinkle the center 1/3 with the with half of the cinnamon sugar mix. Fold 1/3 of dough over the center 1/3. Sprinkle with the remaining cinnamon sugar mixture. Fold remaining 1/3 over the two layers.
5. Cut with sharp knife crosswise into strips about 1-inch wide. Take ahold of each end of strip and twist. Seal ends firmly. Place on top of pecans in pan about 1 ½ inches apart. Let rise in a warm place, free from drafts, until double in size; about 1 hour.
6. Bake at 400 degrees for about 20 minutes. Invert pan immediately.