Bite-Size Cinnamon-Pecan Twirls

Southern Living

• Ready In: 46 mins
• Yields: 20 mini rolls

Ingredients

• 1⁄2 cup  chopped pecans
• 1⁄4 cup butter
• 1⁄4 cup  firmly packed light brown sugar
• 2  tablespoons corn syrup
• 1  teaspoon ground cinnamon, divided
• 1 (8 ounce) can  refrigerated crescent dinner rolls
• 1 1⁄2 teaspoons granulated sugar

Directions

1. Preheat oven to 375°. Bake pecans and butter in a lightly greased 8-inch round cake pan 2 minutes. Swirl pan to combine, and bake 2 more minutes. Remove from oven, and stir in brown sugar, corn syrup, and 1/2 teaspoons cinnamon; spread mixture over bottom of pan.
2. Unroll crescent roll dough, and separate into 4 rectangles, pressing perforations to seal. Stir together granulated sugar and remaining 1/2 teaspoons cinnamon; sprinkle over rectangles. Roll up each rectangle tightly, starting at 1 long side; press edges to seal. Cut each log into 5 slices; place slices, cut sides down, in prepared pan. (Space slices equally in pan; slices will not touch.).
3. Bake at 375° for 14 to 16 minutes or until center rolls are golden brown and done. Remove from oven, and immediately invert pan onto a serving plate. Spoon any topping in pan over rolls.