Quick Sticky Buns
3 TBSP. packed brown sugar
¼ Cup coarsely chopped pecans
2 TBSP. butter or margarine - softened
1 can (8 oz) refrigerated crescent dinner rolls
1 Tsp. cinnamon
Preheat oven to 350°.
In a small bowl combine 2 TBSP. of the brown sugar, the syrup, pecans and 1 TBSP. of the butter.
Spoon about 2 Tsp. of the mixture into each of 9 (2½") muffin pan cups.
Unroll entire crescent roll dough; pinch seams together to form 1 rectangle.
Combine remaining 1 TBSP. brown sugar and the cinnamon.
Spread dough with the remaining 1 TBSP. margarine; sprinkle with cinnamon mixture. Roll up from the short end. Cut into 9 slices. Place 1 slice into each prepared muffin pan cup.
Bake 25 minutes or until golden brown. Immediately invert pan onto cookie sheet or tray. Cool 10 minutes.
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