Buttery caramel quicks

Yield: 12 servings

Measure Ingredient
⅓ cup Butter or margarine
⅓ cup Firmly packed brown sugar
1 tablespoon Water
2 cups All Purpose Flour
¼ cup Sugar
2½ teaspoon Baking powder
1 teaspoon Salt
⅔ cup Milk
⅓ cup Firmly packed brown sugar
1 teaspoon Cinnamon
⅓ cup Chopped pecans

Preheat oven to 425 degrees - makes 12 rolls.

In 9-inch square pan, melt butter. Stir in ⅓ cup brown sugar and water. Set aside.

In large mixing bowl, combine flour, sugar, baking powder and salt.

Add milk all at once, stirring just until dry ingredients are moistened. Turn out onto well-floured surface. Roll out to a 12x10 inch rectangle. Combine ⅓ cup brown sugar, cinnamon and pecans.

Sprinkle over dough. Roll up starting with 12-inch side. Cut into 1-inch slices; place cut-side down in prepared pan. Bake at 425 degrees for 18 to 22 minutes until golden brown. Turn out immediately. Serve hot.

* For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.

HIGH ALTITUDE ADJUSTMENT - 5,200 FEET. Reduce baking powder to 1½ teaspoons.

Similar recipes