So, I am going to share a way to get that delicious aroma permeating throughout your house while filling your belly and not spending more than half an hour doing it.
Look at this:
Here is what you need:
1/2 cup chopped pecans
1/4 cup butter
1/4 cup firmly packed light brown sugar
2 Tbsp. corn syrup
1 tsp. ground cinnamon (divided)
1 (8-oz) refrigerated crescent rolls (I prefer Pillsbury, there are just some things you have to splurge on and the cheaper brand does not hold up as well)
1 1/2 tsp granulated sugar
Step 1. Preheat oven to 375 degrees. Bake pecans and butter in lightly greased 8 inch round cake pan for 2 minutes. Swirl around and cook another 2 minutes. Remove from oven and stir in brown sugar, corn syrup, and 1/2 tsp. cinnamon. Oh yea, could eat that with a spoon, but don't it gets even better.
Step 2. Unroll crescent dough and separate into 4 rectangles, press the perforated seal. Now stir together sugar and remaining cinnamon; sprinkle over rectangles. Roll up each rectangle tightly starting at one of the long sides. Cut each log into 5 slices and put in prepared pan.
Step 3. Put in 350 degree oven for 14 to 16 minutes or until center rolls are a beautiful golden brown and done.
Remove from oven, immediately invert pan onto a serving plate. Spoon any topping in pan over rolls. Pour a cup of coffee and enjoy these miniature pecan sticky buns. Then, go walk a mile to make yourself feel better because you will make them again tomorrow.
Enjoying crisp Fall mornings,
The Park Wife