2 8 oz crescent rolls
1 T. Sugar
6 TBSP butter or margarine, softened
1 tsp. Cinnamon
1/3 cup firmly packed brown sugar
2/3 Cup Powdered Sugar
¼ tsp. vanilla
Milk (start with 2 TBSP, add more if needed)
¼ cup pecans (opt.)
· Preheat oven to 375.
· Unroll crescent rolls and separate each dough portion along center to form 4 rectangles.
· Press diagonal perforations to seal
· Stir together butter, sugar, brown sugar, & cinnamon.
· Spread evenly over 1 side of each rectangle.
· Roll up jellyroll fashion, starting at long end.
· Cut each log into 6 (1-inch thick) slices, using a serrated knife.
· Place rolls ¼ inch apart into 2 (8 inch) greased cake pans.
· Bake for 15-18 minutes.
· Cool for 5-10 minutes.
· Stir together the powdered sugar, vanilla & milk.
· Drizzle over warm buns.
