Butterscotch Wheels

1. 1

   Heat oven to 400 degrees.

2. 2

   Melt two tablespoons butter in small pan over low heat.

3. 3

   Add 1/4 cup brown sugar and 1 1/2 tablespoons water.

4. 4

   Cook over low heat, stirring constantly, until mixture bubbles.

5. 5

   Remove from heat and mix in pecans.

6. 6

   Spread mixture into the bottom of an 8-inch-square ungreased baking dish.

7. 7

   In a mixing bowl, combine flour, baking powder and salt.

8. 8

   Cut 8 tablespoons butter into flour until it resembles coarse cornmeal.

9. 9

   Add milk and stir until a soft dough forms.

10. 10

    Turn out the dough onto a lightly floured board and knead for 30 seconds.

11. 11

    Roll into 10-inch-by-12-inch rectangle about 1/4-inch thick.

12. 12

    Cream remaining butter with remaining brown sugar and the cinnamon until mixture is light and fluffy.

13. 13

    Spread thinly over dough.

14. 14

    Starting at a long end, roll up dough tightly, jelly-roll style, making an approximately 1 1/2-inch thick log of dough.

15. 15

    Cut roll crosswise into 1-inch slices; place flat in a baking dish with one of the cut sides down.

16. 16

    Bake 20 to 25 minutes or until golden brown.

17. 17

    Remove at once from dish and serve warm.

* Per serving · 4 servings · Values may vary.