Butterscotch Rolls "Mom's Sticky Buns"

Make dough as directed in the following post: Betty Crocker Sweet Dough or Sweet Dough (with Flour Paste)

Ingredients:

1 cup salted butter (1 stick for each pan) (divided)

1 cup brown sugar (1/2 cup for each pan) (divided)
1 1/2 cups pecan halves (3/4 cup for each pan) (divided)
1/2 cup sugar
2 tsp. cinnamon
Full batch of Sweet Dough
4 tbsp. softened unsalted butter

Instructions:

1. Preheat oven to 375-degrees.
2. Prepare two 9 x 13 pans by melting 1 stick (1/2 cup) of SALTED butter in each pan. Mix in ½ cup of brown sugar into the melted butter in each pan. Spread evenly along the bottom of the pans. Place ¾ cup of pecan halves (tops of nut down) in clusters in pan, making sure each roll will have pecans after baked.
3. Mix sugar and cinnamon together in a bowl until well blended.Set aside.
4. After the second rising of the sweet dough, place on working surface and divide dough in half.
5. Working with 1/2 of dough at a time, roll dough into oblong 9” x 18”. Spread with 2 tbsp. softened butter and sprinkle with ½ of cinnamon sugar mixture.
6. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together.
7. Cut rolls to make 12 slices. Place a little apart in prepared pan ensuring each roll gets some pecans.Cover pan lightly with plastic wrap before working on next batch.
8. Repeat for 2nd half of dough. 
9. Cover pans and let rise until double in bulk. (35 to 45 min.)
10. Place in 375-degree oven, bake 25-35 min. until golden brown, and completely baked through.
11. Immediately turn upside down onto tray. Let pan stay over rolls a minute so butterscotch runs down over them. Cool completely. Wrap in foil in packs and freeze as desired.

Notes:

• To test for doneness, separate a roll slightly with a fork to see if well baked. 
• You must use salted butter for the butterscotch topping. Not doing so will result in topping not hardening properly.  

As published in the book: Betty Crocker's Picture Cook Book, Copyright 1950