Categories: Sweet Breads - Coffeecake

Ingredients

• 2 (8 oz.) cans refrigerated crescent rolls
• 6 Tbsp. butter or margarine, softened
• 1/3 cup firmly packed brown sugar
• 1/4 cup chopped pecans
• 1 Tbsp. sugar
• 1 tsp. ground cinnamon
• 2/3 cup powdered sugar
• 1 Tbsp. milk or half-and-half
• 1/4 tsp. almond or vanilla extract
• 1/8 tsp. salt

Directions

1. Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.
2. Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (1-inch thick) slices, using a serrated knife. Place rolls, 1/8 inch apart, into 2 (8-inch) greased cake pans.
3. Bake at 375 degrees for 15 to 18 minutes or until golden. Cool 5 to 10 minutes.
4. Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.

5. To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.

6. makes 2 dozen

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