Buttery Caramel Quicks

Buttery Caramel Quicks

Ingredients:
butter, without salt
sugars, brown
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
spices, cinnamon, ground
nuts, pecans

Directions:
Preheat oven to 425F (220C).
In 9 inch square pan, melt butter.
Stir in 13 cup brown sugar and water.
Set aside.
In large mixing bowl, combine flour, sugar, baking powder and salt.
Add milk all at once, stirring just until dry ingredients are moistened.
Turn out onto well-floured surface.
Roll out to a 12x10 inch rectangle.
Combine 13 cup brown sugar, cinnamon and pecans.
Sprinkle over dough.
Roll up starting with 12 inch side.
Cut into 1 inch slices; place cut-side down in prepared pan.
Bake at 425F (220C) for 18 to 22 minutes until golden brown.
Turn out immediately.
Serve hot.