| 3/4 | cup butter |
| 1 | cup packed brown sugar |
| 2 | tablespoons whipping cream |
| 1/2 | cup coarsely chopped pecans |
| 3 1/2 | cups Original Bisquick |
| 1/2 | cup milk |
| 2 | tablespoons granulated sugar |
| 3 | tablespoons butter, softened |
| 1 | teaspoon vanilla |
| 1 | egg |
| 1/4 | cup sugar |
| 1/2 | teaspoon cinnamon |
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans.
In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls.
In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture.
Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.
