Petite Caramel Pecan Rolls - cooking recipe

Ingredients

1/4 c. firmly packed brown sugar
1/4 c. margarine or butter, softened
2 Tbsp. light corn syrup
1 (8 oz.) can Pillsbury refrigerated crescent dinner rolls
2 Tbsp. sugar
1/2 tsp. cinnamon
1/4 c. finely chopped pecans

Preparation

Heat oven to 375\u00b0.
In small bowl, combine brown sugar, margarine and corn syrup.
Blend well.
Spread in bottom of ungreased 8 or 9-inch round cake pan.
Separate dough into 4 rectangles; firmly press perforations to seal.
In small bowl, combine sugar and cinnamon; sprinkle over rectangles evenly. Sprinkle 1 tablespoon of the pecans on each rectangle.
Starting at shorter side, roll up each rectangle; pinch edges to seal.
Cut each roll into 4 pieces.
Place, cut side down, over brown sugar mixture in pan.
Bake at 375\u00b0 for 20 to 27 minutes until golden brown.
Cool in pan for 1 minute.
Makes 16 rolls.