Mini Cinnamon Rolls

Ingredients:

• 2 (8oz ea) cans refrigerated crescent rolls
• 6 tablespoons butter or margarine, softened
• 1/3 cup brown sugar, firmly packed
• 1/4 cup pecans, chopped
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon
• 2/3 cup powdered sugar
• 1 tablespoon milk or half & half
• 1/4 teaspoon vanilla or almond extract
• 1/8 teaspoon salt

Instructions:

Unroll the crescent rolls and separate each dough portion along the center performation to form 4 rectangles, pressing the diagonal perforations together to seal. Stir together the butter, brown sugar, pecans, sugar and cinnamon together and spread evenly over 1 side of each rectangle. Roll up like a jellyroll, starting at the long end. Gently cut each log into 6 1-inch thick slices, using a serrated blade. Place the rolls 1/4-inch apart in 2 greased cakepans. Bake at 375° for 15 to 18 minutes or until golden. Cool for 5 to 10 minutes. Stir together the powdered sugar, milk, extract and salt. Drizzle over the warm rolls.