Categories: Pastries

Ingredients

• 1/2 cup chopped pecans
• 1/4 cup butter
• 1/4 cup firmly packed light brown sugar
• 2 Tbsp. corn syrup
• 1 tsp. ground cinnamon divided
• 1 ( 8oz.) can refrigerated crescent rolls
• 1 1/2 tsp. granulated sugar

Directions

1. Preheat oen to 375 degrees. Bake pecan and butter in a lightly greased 8-inch round cake pan 2 minutes. Swirl pan to combine, and bake 2 more minutes. Remove from oven, and stir in brown sugar, corn syrup and 1/2 tsp. cinnamon; spread mixture over bottom of pan.
2. Unroll crescent roll dough, and separate into 4 rectangles, pressing perforations to seal. Stir together granulated sugar and remaining granulated sugar and remaining 1/2 tsp. cinnamon; sprinkle over rectangles. Roll up each rectangle tightly, starting at 1 long side; press edges to seal. Cut each log into 5 slices; place slices, cut sides down, in prepared pan. (space slices equally in pan; slices will not touch.)
3. Bake at 375 for 14 to 16 minutes or until center rolls are golden brown and done. Remove from oven, and immediately invert pan onto a serving plate. Spoon any topping in pan over rolls.

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