Preheat oven to 375°. Bake pecans and butter in a lightly greased 8-inch round cake pan 2 minutes. Swirl pan to combine, and bake 2 more minutes. Remove from oven, and stir in brown sugar, corn syrup, and 1/2 tsp. cinnamon; spread mixture over bottom of pan.
Unroll crescent roll dough, and separate into 4 rectangles, pressing perforations to seal. Stir together granulated sugar and remaining 1/2 tsp. cinnamon; sprinkle over rectangles. Roll up each rectangle tightly, starting at 1 long side; press edges to seal. Cut each log into 5 slices; place slices, cut sides down, in prepared pan. (Space slices equally in pan; slices will not touch.)
Bake at 375° for 14 to 16 minutes or until center rolls are golden brown and done. Remove from oven, and immediately invert pan onto a serving plate. Spoon any topping in pan over rolls.
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I've made this recipe 3 times, twice for family and once for coworkers and everyone loved them and many requested the recipe, so that's always a good sign. Very easy to make is what I loved about them too.
These are delicious - and, even better, really easy and fast to prepare. The pecan mixture makes a great, chewy-gooey crust on the twirls. I can see this becoming a treat I'll make for my family often! It's also great to take to a brunch (I've made it for both purposes).
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