Sticky Caramel-Pecan Rolls

• 14 cup fat-free caramel topping
• cooking spray
• 1 (8 ounce) can refrigerated reduced-fat crescent rolls
• 14 cup firmly packed brown sugar
• 2 tablespoons finely chopped pecans
• 12 teaspoon ground cinnamon

1. Preheat oven to 375.
2. Spoon 1-1/2 teaspoons syrup into each of 8 muffin cups coated with Pam; set aside.
3. Unroll crescent roll dough, and separate into rectangles.
4. Combine brown sugar, pecans, and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough.
5. Beginning at 1 long edge, roll up jelly-roll fashion.
6. Pinch ends of dough to seal.
7. Cut each roll into 6 slices.
8. Place 3 slices, cut sides down, in prepared muffin cups.
9. Bake at 375 for 14 minutes.
10. Run a knife around edges of cups; invert onto a platter.

caramel topping, cooking spray, crescent rolls, brown sugar, pecans, ground cinnamon

Taken from www.food.com/recipe/sticky-caramel-pecan-rolls-78064 (may not work)