Cream 1/2 cup butter with 3/4 cup brown sugar.
Spread part on the dough before rolling it up. Spread the rest in a 9-inch round pan. Brush the sides of the rolls with melted butter. Place close together in the pan, cut side down. Let rise until double in bulk. Bake. Remove from the pan immediately after baking, before the syrup hardens. Serve butterscotch side up.
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