Mini Muffin Cinnamon Rolls

By Tbird

Ingredients

• 2 tubes crescent rolls
• 4 T brown sugar
• 1 T cinnamon
• 1 c pecans, chopped
• 1/2 c maple syrup
• 1 egg
• 1 T water
• 1/4 c powdered sugar
• PAM
• 2 T freshly squeezed lemon juice

Preparation

Step 1

On lightly floured surface, pop crescent rolls and gently unrol them. Gently roll ouot both rectangles separately with a rolling pin to 12x6 rectangle. Cut both rectangles into 2 equal halves, so there is a total of 4 squares measuring about 6x6 each.

In a medium mixing bowl, combine brown sugar, cinnamon, pecans and syrup. Divide the mixture equally onto each crescent dough square, leaving a 1/4" border.

In a small bowl, whick up the egg and a splash of water to make an egg wash. Using a pastry brush, brush the border of all 4 cresent squares. Roll each square up into a log and then cut each log into 6 mini rolls.

Spray a mini muffin tin then pop each mini cinnamon roll into it making sure the cut spiral side is facing up. Bake for 10 mins at 350 deg.

While muffins are baking, mix up the powdered sugar and lemon juice. Drizzle over the hot mini cinnamon buns and serve.