MELT IN YOUR MOUTH PECAN ROLLS

 

 

½ CUP PACKED BROWN SUGAR

½ CUP BUTTER, SOFTENED

¼ CUP CORN SYRUP

2 TUBES REFRIGERATED CRESCENT ROLLS

2/3 CUP CHOPPED PECANS

¼ CUP SUGAR

1 TSP GROUND CINNAMON

 

IN SMALL BOWL COMBINE BROWN SUGAR, BUTTER AND CORN SYRUP.  SPREAD IN TWO GREASED 8” SQUARE BAKING PANS. SET ASIDE.  UNROLL EACH TUBE OF CRESCENT ROLL DOUGH INTO A RECTANGLE; SEAL SEAMS AND PERFORATIONS.  COMBINE PECANS, SUGAR AND CINNAMON; SPRINKLE OVER DOUGH.  ROLL UP JELLY-ROLL STYLE, STARTING WITH A LONG SIDE.  SEAL EDGE.  CUT EACH ROLL INTO 16 SLICES.  PLACE CUT SIDE DOWN IN PREPARED PANS.  BAKE AT 375 FOR 13-17 MINUTES OR UNTIL GOLDEN BROWN.  COOL IN PANS FOR 1 MINUTE BEFORE INVERTING ONTO SERVING PLATES.