Makes two dozen, from Southern Living magazine
Ingredients
2 (8 oz) cans refrigerated crescent rolls
6 Tbl butter or margarine, softened
1/3 cup firmly packed brown sugar
¼ cup chopped pecans
1Tbl sugar
1 tsp ground cinnamon
2/3 cup powdered sugar
1 Tbl milk or half and half
¼ tsp almond or vanilla extract
1/8 tsp salt
Directions
Unroll crescent rolls, and separate each dough portion along center perforation to form four rectangles; press diagonal perforations to seal. Stir together butter and next 4 ingredients; spread evenly over one side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (one-inch thick) slices using a serrated knife. Place rolls, ¼-inch apart, into 2 (8-inch) greased cake pans. Bake at 375 degrees for 15 to 18 minutes or until golden. Cool 5 to 10 minutes. Stir together remaining ingredients. Drizzle over warm rolls.
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