Ingredients
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2 (8 ounce) cans refrigerated crescent dinner rolls
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6 tablespoons butter or 6 tablespoons margarine, softened
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1/3 cup firmly packed brown sugar
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1/4 cup chopped pecans
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1 tablespoon sugar
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1 teaspoon ground cinnamon
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2/3 cup powdered sugar
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1 tablespoon milk or 1 tablespoon half-and-half
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1/4 teaspoon almond extract or 1/4 teaspoon vanilla extract
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1/8 teaspoon salt
Instructions
- Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.
- 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, 1/4 inch apart, into 2 (8-inch) greased cakepans.
- Bake at 375° for 15 to 18 minutes or until golden.
- Cool 5 to 10 minutes.
- Stir together powdered sugar and remaining ingredients.
- Drizzle over warm rolls.
- Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.