Instructions: Preheat oven to 350 degrees. Beat first four ingredients with electric mixer on low until crumbly. Combine next three ingredients and beat into a crumbly mixture. Beat 5 minutes. Beat in 1 cup of remaining biscuit mix and work last 1 1/2 cups of it in by hand until smooth enough to knead in bowl with lightly floured hands. It must be kneaded until smooth and elastic in texture (about 5 minutes).

Pat out dough onto waxed paper to a 9-by-15-inch rectangle. Dust with cinnamon. Spread the 1/2 cup brown sugar evenly over dough. Drizzle with 2 tablespoons melted butter and then drizzle 1 tablespoon water over that. Sprinkle on nuts. Roll up jelly-roll fashion, beginning with wide side. Seal seam by pinching edge together. Let stand 10 minutes.

Meanwhile divide the remaining butter, brown sugar and water equally among 12 Pam-sprayed muffin wells. Slice the rolled-up dough into 12 equal slices and place each (cut side down) in prepared muffin pan. Bake 30 minutes. Remove to buttered plate at once, scrape out excess sugar from wells and place on top of each roll. If desired, drizzle with a vanilla glaze. Cool 10 minutes; serve.

Makes 12 biscuits. These freeze well for up to 3 months.

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