Lemon-Pecan Sticky Rolls

• 1/2 c. sugar
• 1/2 c. packed light brown sugar
• 1/4 c. margarine
• 1/4 c. lemon juice from concentrate
• 1/2 tsp. ground cinnamon
• 1/2 c. chopped pecans
• 2 (8 oz.) pkg. refrigerated crescent rolls

1. Preheat oven to 375u0b0.
2. In small saucepan, combine sugars, margarine, lemon juice and cinnamon.
3. Bring to a boil and boil 1 minute.
4. Reserving 1/4 cup, pour remaining lemon mixture into 9-inch round cake pan.
5. Sprinkle with nuts.
6. Separate rolls into 8 rectangles.
7. Spread with reserved 1/4 cup lemon mixture.
8. Roll up jelly roll fashion, beginning with short sides; seal edges.
9. Cut in half.
10. Place rolls, cut side down, in prepared pan.
11. Bake 30 to 35 minutes until browned.
12. Loosen sides.
13. Immediately turn onto serving plate.
14. Do not remove pan.
15. Let stand 5 minutes.
16. Remove pan.
17. Serve warm.

sugar, brown sugar, margarine, lemon juice from concentrate, ground cinnamon, pecans, crescent rolls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=540501 (may not work)