Ingredients:
2 cans (8 oz. each) refrigerated crescent rolls
6 Tbsp. butter, softened
1/3 c. packed brown sugar
1 Tbsp. granulated sugar
1 tsp. ground cinnamon
1/4 c. chopped pecans
1 1/3 c. sifted powdered sugar
2 Tbsp. milk
1/4 tsp. vanilla extract
Directions:
Preheat oven to 375 degrees. Unroll crescent rolls, and separate each dough portion along the center perforation to form 4 rectangles; press diagonal perforations to seal.
Stir together butter and next 3 ingredients; spread evenly over 1 side of each rectangle. Sprinkle with pecans. Roll up jellyroll fashion, starting at long end (can freeze for 10 minutes after rolling up to make slicing easier). Gently cut each log into 6 slices (1 inch each), using a serrated knife. Place rolls, 1/4 inch apart, into 2 greased 8 inch cake pans, placing 3 in the center.
Bake 15-17 minutes or until golden. Remove from pans. Cool 5-10 minutes.
Stir together powdered sugar, milk and vanilla; drizzle over warm rolls.
http://www.mrfood.com/Bread/Mamas-Mini-Cinnis-5014
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