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.

No additional tips available.