|Quick buttermilk sweet dough||1⁄2|
|Butter||2 Tablespoon, softened|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Pecan halves||1⁄2 Cup (8 tbs)|
Roll dough into rectangle, 15x9 inches.
Spread 2 tablespoons butter on dough.
Mix granulated sugar and cinnamon; sprinkle on rectangle.
Roll up, beginning at long side.
Pinch edge of dough into roll to seal securely.
Stretch roll to make even.
Melt 1/2 cup butter in baking pan, 13x9x2 inches; sprinkle brown sugar and pecan halves on butter.
Cut roll into 15 slices.
Place slices slightly apart in baking pan.
Let rise until double.
Heat oven to 375Â°.
Bake 25 to 30 minutes.
Immediately invert pan onto large tray.
Let pan remain a minute so butterscotch drizzles down on rolls.
(Can be served immediately.) Cool rolls 1 hour.
Freeze uncovered until completely frozen, at least 2 hours.
Wrap in heavy duty aluminum foil, label and return to freezer.
30 minutes before serving, remove Butterscotch-Pecan Rolls from freezer and place wrapped rolls on oven rack.
Heat in 350Â° oven until warm, about 25 minutes.