Nutty Sticky Rolls

Ingredients

• 1/2 cup light corn syrup or maple-flavored syrup
• 1/4 cup packed brown sugar
• 2 tablespoons margarine or butter
• 1 tablespoon water
• 1/3 cup coarsely chopped pecans or walnuts
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup shortening, margarine, or butter
• 3/4 cup milk
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. In a small saucepan combine syrup, brown sugar, the 2 tablespoons margarine, and the water. Cook and stir over low heat just till margarine or butter melts; do not boil. Spread onto the bottom of a 9x9x2-inch baking pan. Sprinkle nuts over syrup mixture.
2. In a mixing bowl stir together flour, baking powder, and salt. Cut in 1/3 cup shortening, margarine, or butter till mixture resembles coarse crumbs. Make a well in center. Add milk all at once, stirring just till dough clings together.
3. On a lightly floured surface, knead dough gently for 15 to 20 strokes. Roll dough into a 12x10-inch rectangle. Combine 1/4 cup sugar and the cinnamon; sprinkle over dough. Roll up from one of the long sides. Slice into 1-inch pieces. Place, cut side down, atop nuts in the baking pan.
4. Bake in a 425° oven about 25 minutes or till golden. Immediately loosen sides and invert onto a serving plate. Spoon any topping in pan over rolls. Serve warm.
5. Orange Sticky Rolls: Prepare as above, except, in the syrup mixture, substitute 1 tablespoon orange juice for the water and add 1 teaspoon finely shredded orange peel. Add 1 teaspoon additionally finely shredded orange peel to dough with the milk.
6. Chocolate Sticky Rolls: Prepare as above, except, in the syrup mixture, omit the 2 tablespoons margarine or butter and add 1/4 cup miniature semisweet chocolate pieces; cook and stir till melted. After sprinkling rolled dough with cinnamon-sugar mixture, sprinkle with 1/4 cup additional miniature semisweet chocolate pieces.