Quicky Sticky Buns

• 3 Tbsp. packed brown sugar, divided
• 1/4 c. light or dark Karo corn syrup
• 1/4 c. chopped pecans
• 2 Tbsp. softened margarine, divided
• 1 tsp. cinnamon
• 1 can (8 oz.) refrigerated crescent dinner rolls

1. Preheat oven to 350u0b0.
2. In small bowl combine 2 tablespoons of the brown sugar, the corn syrup, pecans and 1 tablespoon of the margarine.
3. Spoon about 2 teaspoons mixture into each of 9 (2 1/2-inch) muffin pan cups.
4. Unroll entire crescent roll dough. Pinch seams together to form 1 rectangle.
5. Combine remaining 1 tablespoon brown sugar and the cinnamon.
6. Spread dough with remaining 1 tablespoon margarine; sprinkle with cinnamon mixture. Roll up from short ends.
7. Cut into 9 slices.
8. Place one slice in each prepared muffin pan cup.
9. Bake 25 minutes or until golden brown.
10. Immediately invert pan onto cookie sheet or tray; cool 10 minutes.

brown sugar, light, pecans, margarine, cinnamon, rolls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=356452 (may not work)