Temps de cuisson: 45 minutes Portions: 10
(2) 8oz cans refrigerated crescent rolls
6 tablespoons butter, 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 1/2 & 1/2
1/4 teaspoon vanilla or almond extract
1/8 teaspoon salt
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" thick slices, using a serrated knife. Place rolls, 1/4" apart, into greased cakepans. (Note: to make slicing easier, place unbaked rolls on baking sheet and freeze for 10 minutes.)
Bake at 375 degrees for 15-18 minutes or until golden. Cool 5-10 minutes.
Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.
Notes: I found this recipe in Southern Living Magazine (02/02) and it's a hit with guests! The best part is that it's easy, I can make multiple recipes, cut them, flash freeze & bag them, having them on hand for drop-ins. I just take a few & stick them into a mini bread loaf pan, bake, defrost a bit of icing and we're good to go. Please note that 1 recipe of icing can be used for at least 2 full roll recipes.