|Sweet roll dough/Quick buttermilk sweet dough||2 Cup (32 tbs) (1/2 Recipe, Traditional, Adjust Quantity As Needed)|
|Butter/Margarine||2 Tablespoon, softened|
|Sugar||1⁄4 Cup (4 tbs)|
|Sweet icing||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Roll dough into rectangle, 15x9 inches; spread with butter.
Mix sugar and cinnamon; sprinkle over rectangle.
Roll up, beginning at wide side.
Pinch edge of dough into roll to seal well.
Stretch roll to make even.
Cut roll into 15 slices.
Place slightly apart in greased baking pan, 13x9x2 inches, or in greased muffin cups.
Let rise until double.
Bake 25 to 30 minutes.
While warm, frost rolls with icing.
Pan; stir in 1/2 cup brown sugar (packed), 2 tablespoons corn syrup and 1/2 cup pecan halves.
Spread in pan.
Roll, slice and bake as directed.
Immediately turn pan upside down on large tray.
Let pan remain a minute so butterscotch drizzles over rolls.