Quick Caramel Pecan Rolls

Name: Quick Caramel Pecan Rolls
Yield: Yield: 8
Ingredients: 2 tsp all-purpose flour; 2 tsp milk; 1/2 tsp rum extract; 1 pkg (8) refrigerated crescent rolls; 1/4 cup packed brown sugar; 2 Tbs butter or margarine; 1 Tbs butter or margarine, melted; 1/4 cup packed brown sugar; 2 Tbs chopped pecans

Yield: 8

Ingredients

2 tsp all-purpose flour
2 tsp milk
1/2 tsp rum extract
1 pkg (8) refrigerated crescent rolls
1/4 cup packed brown sugar
2 Tbs butter or margarine
1 Tbs butter or margarine, melted
1/4 cup packed brown sugar
2 Tbs chopped pecans

Instructions

For caramel sauce: in small saucepan combine 1/4 cup brown sugar and the flour. Stir in 2 tablespoons butter and milk stirring constantly over medium heat until thickened and bubbly. Remove from heat; stir in rum extract. Divide mixture evenly among 8 muffin cups; set aside. Unroll refrigerated rolls, separating into triangles. Brush each triangle with a little melted butter. Combine 1/4 cup packed brown sugar and nuts; sprinkle each roll with some nut mixture. Roll triangles up, beginning with the point and rolling to the top. Cut one roll-up in half crosswise; place both halves, cut side down, together in prepared muffin cup. repeat with remaining rolls. Fill all empty cups with a little water ro prevent scorching. Bake at 350 degrees for about 15 minutes. Immediately invert on a wire rack. Serve warm. Yield: 8.

From the transcription

Printed "repeat" and "water ro prevent."