Quick and Easy Mini Cinnamon Rolls

This recipe courtesy of Southern Living Magazine, February 2002. It also doubles easily for a crowd.

• Ready In: 38 mins
• Yields: 2 dozen

Ingredients

• 2 (8 ounce) cans  refrigerated crescent dinner rolls
• 6  tablespoons butter or 6  tablespoons margarine, softened
• 1⁄3 cup  firmly packed brown sugar
• 1⁄4 cup  chopped pecans
• 1  tablespoon sugar
• 1  teaspoon ground cinnamon
• 2⁄3 cup powdered sugar
• 1  tablespoon milk or 1  tablespoon half-and-half
• 1⁄4 teaspoon  almond extract or 1⁄4 teaspoon vanilla extract
• 1⁄8 teaspoon salt

Directions

1. Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.
2. Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle.
3. Roll up jellyroll fashion, starting at long end.
4. Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife.
5. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans.
6. Bake at 375° for 15 to 18 minutes or until golden.
7. Cool 5 to 10 minutes.
8. Stir together powdered sugar and remaining ingredients.
9. Drizzle over warm rolls.
10. Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.