Ingredients
Units
Scale
- 2 tbsp ground cinnamon
- 4 tbsp granulated sugar
- 1/2 cup salted butter, melted, divided
- 2 crescent sheets
- 1/4 cup dark brown sugar
- 1 cup pecans, chopped
- cooking spray
- all-purpose flour for dusting
Instructions
- Preheat oven to 350 degrees and lightly grease a round cake pan, set aside.
- In a small bowl, heat the butter in the microwave for about 1 minute or until melted.
- In a small bowl, combine the granulated sugar and ground cinnamon.
- Lightly flour a surface (or a piece of parchment or rolling mat), unroll one of the crescent sheets.
- Next lightly flour the top of the crescent sheet, use a rolling pin to roll the dough to about 1/4 inch thick.
- Using a pastry brush, lightly brush the top of the dough with the melted butter, reserving the remaining for later.
- Sprinkle half of the cinnamon sugar mixture over top the melted butter.
- Starting on the long edge, roll up the dough into a log.
- Using a sharp knife, divide into 12 equal pieces, set aside.
- Repeat steps 4 – 9 with the other crescent sheet.
- In the lightly greased round cake pan, evenly sprinkle the dark brown sugar and pour the remaining butter on top of the brown sugar. Then top with the chopped pecans,
- Arrange all the cut pieces on top of the pecans, swirl side up.
- Bake for 20 minutes.
- Let cool for about 5 minutes.
- Carefully using oven mitts, place a serving plate on top of the rolls in the pan and flip them out onto the serving dish so that the pecans are on top.
- Serve immediately or cool and refrigerate in an airtight container.
- Enjoy!
Notes
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, pastry
- Method: Baking