BUTTERFLAKE PECAN ROLLS 
 
 
1/2 cup margarine 
3/4 cup brown sugar 
1/4 cup Roger's Golden Syrup 
1 tsp. cinnamon 
1 cup pecans 
2 cans Pilsbury Butterflake Biscuits 
 
Melt margarine.  Add brown sugar, syrup and cinnamon.  Stir over low heat 
until smooth.  Add pecans. 
 
Spray bundt pan with Pam.  Put 1/4 of syrup mixture in bottom of pan.  
Separate the biscuits and place them in layers on top.  Then pour remaining 
mixture on top. 
 
Bake at 325F for 25 to 30 minutes. 
 
Flip bundt pan onto cookie sheet to cool.