banana sticky buns |
3/4 cup brown sugar (packed), divided |
1/2 cup plus 2 tablespoons soft butter or margarine, divided |
36 pecan halves |
2 cups bisquick |
2/3 cup mashed ripe banana |
heat oven to 450 degrees f. |
place 2 teaspoons brown sugar, 2 teaspoons butter and 3 pecan halves in each of 12 medium muffin cups. place in oven to melt sugar and butter. |
stir baking mix and banana to a soft dough. gently smooth into a ball on floured board. knead 5 times. roll into a 15 x 9-inch rectangle; spread with 2 tablespoons butter and sprinkle with 1/4 cup brown sugar. roll up, beginning at long side. pinch edge of dough into roll to seal. |
cut roll into 12 (1 1/4-inch) slices. place slices cut side down in muffin cups. bake 10 minutes. immediately invert pan onto serving tray. let pan remain a minute so butterscotch drizzles down over buns. serve warm. |
12 buns |
