1/4 cup butter or margarine, melted
1/4 cup packed brown sugar
2 tablespoons light corn syrup
1/4 cup chopped pecans (I don't like pecans, so I don't add these)
Buns:
1 and 1/2 tablespoons butter or margine, melted
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1 can (7.5 oz) Pillsbury Flaky Layers refrigerated biscuits
1. Heat oven to 375 degrees in ungreased 8-inch round pan, place 1/4 cup melted butter. Stir in brown sugar and corn syrup until well blended. Sprinkle with pecans.
2. In small bowl, place 1 and 1/2 tablespoons melted butter. In another small bowl, mix granulated sugar and cinnamon.
3. Separate dough into 10 biscuits. Dip biscuits into melted butter in bowl to coat all sides; dip into sugar mixture, coating well. Arrange biscuits, sides touching, over topping in pan.
4. Bake 18 to 22 minutes or until golden brown. Cool 2 minutes; turn upside down onto heatproof serving plate. Let pan remain 1 minute so caramel can drizzle over rolls. Serve warm.
I found this recipe on the back of the Pillsbury can.... it is FANTASTIC!
