#2072 - Butterscotch Sticky Buns

(by Shirley McNevich)

5 TBSP butter
2 - 8oz. packages refrigerated Pillsbury crescent dinner rolls
1 - 12oz. bag Nestle's butterscotch morsels
1/2 cup chopped pecans
1/4 cup white sugar
3 tsp. water
1 tsp. cinnamon

Spray the bottom and sides of a 9 x 13 cake pan with Pam. Melt 2 TBSP of the butter--spread it over the bottom of the pan. Unroll and separate the dinner rolls into 16 triangle shaped pieces. Place the dough pieces on wax paper. Spread 1 1/2 cups of the butterscotch morsels evenly over each of the dough pieces. Start at one corner of one dough piece--roll it up from the corner to the other side of the dough. Repeat with all dough pieces. Place dough pieces into the cake pan. Bake at 375 degrees for 15-20 minutes or until lightly browned. While rolls are baking, in a saucepan over low heat add the rest of the butterscotch morsels and 3 TBSP butter--stir until melted and smooth. Remove from heat--add chopped pecans, water, white sugar and cinnamon to butterscotch mixture--stir. When rolls are browned, remove them from oven. Pour the butterscotch mixture over the top of the rolls. Return rolls to oven and bake 5 minutes longer. Use a spatula to remove the rolls from the cake pan as soon as you get them out of the oven and place them on a serving tray so they are not touching. Cool a few minutes before serving.