Ingredients
2 (8 ounce) cans refrigerated crescent rolls
6 T butter, softened
1/2 cup brown sugar
1/4 cup pecans
1 T sugar
1 t cinnamon
2/3 cup powdered sugar
1 T milk or half and half
!/4 t vanilla
1/8 t salt
Preparation
Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles: press diagonal perforations to seal.
Stir together butter and next 4 ingredientsm spread evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6, 1 Inch slices, using a serrated knife. Place rolls, 1/4 inch apart, into 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 ingredients. Drizzle over warm rolls. Serve
