Mini-Cinis

I love Cinnamon Rolls, so when my friend/co-worker brought these tasty little things to work one day, I HAD to get the recipe!

Ingredients 

2 (8oz) can of refrigerated crescent rolls
6 Tbsp butter or margarine, softened (I used unsalted butter)
1/3 cup firmly packed brown sugar
1/4 cup finely chopped pecans
1 Tbsp sugar
1 tsp ground cinnamon
2/3 cup powdered sugar
1 Tbsp milk or half and half
1/4 tsp almond or vanilla extract (I used vanilla)
1/8 teaspoon salt
Directions

 UNROLL crescent rolls, and separate each dough portion along the center perforation to for 4 rectangles (2 from each can); press diagonal perforations to seal.

 STIR together butter and next 4 ingredients; spread evenly over one side of each rectangle.  Roll up jelly roll fashion, starting at the long end.  Gently cut each log into 6 (1-inch) slices, using a serrated knife. Place rolls 1/4 inch apart in 2 greased 8-inch cake pans.

 BAKE at 375 degrees for 15-18 minutes or until golden.  Cool 5-10 minutes.

 STIR. Together powdered sugar, and remaining 3 ingredients.  Drizzle over warm rolls.

 NOTE: To make slicing easier, place unbaked rolls in freezer on baking sheet and freeze for 10 minutes.

 NOTE 2.0: Hilah used a rectangle cake pan and put both cans worth of rolls in the pan instead of the round cake pans. Hilah found it works just as well, and has less dishes.

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