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1 cup firmly packed brown sugar, divided
1/4 cup plus 2 tablespoons butter OR margarine, melted
1 tablespoonmilk
2 teaspoons all-purpose flour
1 tablespoon rum extract
1/4 cup chopped pecans
1 (16-oz.) loaf frozen bread dough, thawed
1 tablespoon rum extract
COMBINE 1/2 cup brown sugar, 1/4 cup butter, milk, flour and 1 tablespoon extract; cook over low heat until mixture boils. Pour into a lightly reased10- x 7- x 1-1/2-inch baking pan. Sprinkle pecans over sugar mixture.
ROLL dough on a lightly floured surface to measure a4x12-inch rectangle. Brush doughwith 1 tablespon melted butter. Mix remaining 1/2 cup brown sugar and 1 tablespoon rum extract ; sprinkle over dough. Roll dough tightly jellyroll fashion, beginning at long side, being careful to keep it 14 inches in length. Cut rollinto 12 slices; place in prepared pan. Brush top with remaining butter.
COVER and let rise in a warm place free of drafts, for 45 minutes or until doubled in bulk. Bake at 350F for 25 to 30 minutes. Turn rolls onto serving try immediately.
Enjoy everyone!
