Easy Mini Cinnamon Rolls

• 2 cans (8 Oz. Can) Refrigerated Crescent Rolls
• 1 stick Butter, Softened
• 1/2 cups Brown Sugar
• 1-1/2 Tablespoon Sugar
• 2 teaspoons Cinnamon
• 1/3 cups Chopped Pecans
• 2/3 cups Powdered Sugar
• 1 Tablespoon Milk
• 1/4 teaspoons Almond Extract

1. 1. Preheat oven to 375 degrees.
2. 2. Cream together butter, brown sugar, white sugar and cinnamon. Stir in pecans.
3. 3. Unroll crescent rolls and separate each dough portion into four triangles. Pinch perforations together to seal.
4. 4. Spread butter/sugar mixture over the dough and roll up like a jellyroll, starting at long end. Place in the freezer for ten minutes to harden. Slice each roll into six or eight pieces.
5. 5. Spray the bottoms of two round cake pans with cooking spray and place pieces about 1/4" apart.
6. 6. Bake for 15 to 18 minutes until lightly brown. Cool for 5-10 minutes.
7. 7. Stir together powdered sugar, milk and almond extract to make a glaze. Drizzle over cinnamon rolls.
8. Enjoy!

crescent rolls, butter, brown sugar, sugar, cinnamon, pecans, powdered sugar, milk, ubc

Taken from tastykitchen.com/recipes/breads/easy-mini-cinnamon-rolls/ (may not work)