Coffee Breakers - cooking recipe

Ingredients

1/4 c. margarine
1/3 c. brown sugar
1 tsp. light corn syrup
1/3 c. chopped pecans
3/4 c. warm water
1 pkg. dry yeast
2 1/2 c. Bisquick
2 Tbsp. melted margarine
1/4 c. brown sugar
1 tsp. cinnamon

Preparation

In saucepan melt butter; stir in sugar and syrup, bring to rolling boil.
Spread in large oblong pan.
Sprinkle with pecans. Dissolve yeast in warm water in mixing bowl.
Mix in Bisquick and beat vigorously.
Turn dough onto board dusted with Bisquick. Knead until smooth about 20 times.
Roll out into 12-inch square. Brush with melted butter or margarine.
Sprinkle center third with 1/2 the sugar and cinnamon mixture.
Fold 1/3 over center third. Sprinkle with remaining sugar-cinnamon.
Fold remaining third over the two layers.
Cut with knife crosswise into strips 1-inch wide. Twist each strip and seal ends.
Place in pan 1 1/2-inches apart. Cover.
Let rise in warm place until doubled in bulk, about 1 hour. Bake at 400\u00b0 about 20 minutes.
Invert pan immediately.