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Directions:
Preheat oven to 375°. In a 13 x 9 inch baking pan, melt 5 tablespoons of butter. Stir in brown sugar, water and pecans. Separate each can of crescent roll dough into 4 triangles, and seal perforations. Spread with 3 tablespoon softened butter. Combine granulated sugar and cinnamon, sprinkle over buttered dough. Roll up each triangle from the short side.
Cut each roll into 4 slices. (It will be easier to slice if chilled.) Place in prepared pan, cut side down. Bake for 20 - 25 minutes. Invert immediately and spoon remaining sauce over tops of rolls. Rolls can be made and sliced the night before and kept in refrigerator. Add "esyrup"e the next day. These freeze beautifully.
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