Mama'S Mini-Cinnis - cooking recipe

Ingredients

2 (8 oz.) cans refrigerated crescent rolls
6 Tbsp. butter, softened
1/3 c. packed brown sugar
1 Tbsp. granulated sugar
1 tsp. ground cinnamon
1/4 c. chopped pecans
1 1/3 c. sifted powdered sugar
2 Tbsp. milk
1/4 tsp. vanilla

Preparation

Preheat the oven to 375\u00b0. Unroll crescent rolls and separate each dough portion along center perforation to form 4 rectangles. Press diagonal perforations to seal. Stir together butter and next 3 ingredients. Spread evenly over 1 side of each rectangle. Sprinkle with pecans. Roll up jelly roll fashion, starting at long end. Gently cut each log into 6 (1-inch thick) slices, using a serrated knife. Place rolls, 1/4-inch apart, into 2 (8-inch) greased cake pans, placing 3 in the center. Bake at 375\u00b0 for 15 to 17 minutes or until golden brown. Remove from pans. Cool 5 to 10 minutes. Stir together powdered sugar, milk and vanilla. Drizzle over warm rolls. Makes 2 dozen.