Instructions: Heat oven to 400 degrees. Stir pecans, 2/3 cup brown sugar, the corn syrup and 2 tablespoons melted margarine in rectangular pan, 13X9X2 inches; spread evenly. Stir Bisquick and milk until dough forms; beat 20 strokes. Place on surface dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 10 times. Roll dough into 15x9-inch rectangle. Spread 2 tablespoons softened margarine over dough. Stir together 1/2 cup brown sugar and the cinnamon; sprinkle over dough. Roll up dough tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Cut into twelve 1 1/4-inch slices. Arrange with cut sides down on mixture in pan. Bake 25 to 30 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; let pan remain over rolls for a few minutes. Serve warm.

Yields: 12 rolls

High Altitude 93500-6500 ft) Heat oven to 425 degrees. Bake about 25 minutes.

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