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 4 ingredients; spread evenly over 1 side of each rectangle. Roll up jellyroll 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 cakepans.
Bake at 375° for 15 to 18 minutes or until golden. Cool 5 to 10 minutes.
Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.
Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.
I agree with the previous post. Next time I will take them out of the pan while still warm to my serving platter. My grandchildren don't nuts so I left them out and they are delicious. The test is how they go over at Christmas Brunch. (with a little rewarding)
mmmm - these are so delish! I make them every year for Christmas brunch - everybody devours them, especially the kids. I make them without the nuts b/c the kids usually don't want nuts in them, but they are still so good.