Mini Pecan Sticky Buns
- 1/2 cup chopped pecans
- 1/2 cup butter
- 1/2 cup firmly packed light brown sugar
- 4 tablespoons corn syrup
- 1 1/2 teaspoons ground cinnamon, divided
- 1 (8 oz) can refrigerated crescent rolls
- 1 1/2 teaspoons sugar
Preheat oven to 375 degrees. Bake pecans and butter in a lightly greased 8-inch round cake pan for 2 minutes. Swirl pan to combine, and bake 2 more minutes. Remove from oven and stir in brown sugar, corn syrup and 1 teaspoon cinnamon; spread mixture over bottom of pan.
Unroll crescent roll dough and separate into 4 rectangles, pressing perforations to seal. Stir together white sugar and remaining 1/2 teaspoon cinnamon; sprinkle over rectangles. Roll up each rectangle tightly, starting at 1 long side; press edges to seal. Cut each log into 5 slices; place slices, cut sides down, in prepared pan. (Space slices equally in pan; they will not touch.)
Bake for 14 to 16 minutes or until center rolls are golden brown and done. Remove from oven and immediately invert pan onto a serving plate. Spoon any topping in pan over rolls. Eat while warm!