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- Cook Caramel
- 1 TBL butter
- 1 TBL water
- 1 1/4 C brown sugar
- Mix together till smooth
- 1/2 C heavy cream drizzled in while whisking
- Cook until starts to brown
- Meanwhile line a buttered glass baking dish with parchment paper
- Pour the caramel onto the parchment paper
- Sprinkle caramel with chopped pecans and set aside
- Mix 4 C Bisquick
- 1/3 C buttermilk powder
- 1 tsp baking powder
- Cut in 1 stick cold butter
- and enough cold skim milk to make a stiff dough
- Combine all quickly and flatten with a rolling pin
- Try to shape into a rectanble
- Top with softened butter, sugar, chopped pecans, CinnaSugar
- Roll up starting on the short side so you end up with larger rolls, do not start on the long side
- Trim off ends
- Cut into twelve one inch medallions and place on top of caramel
- Bake 375º for 30-35 minutes
- Turn pan over and carefully remove pan, then peel off parchment paper
