Pecan rolls

This is a recipe from Real mom. She is good at finding breakfast recipes. It was a debate between this and malted milk waffles. I ended up wishing we had chosen the waffles. These were tasty enough, but entirely too sweet for me. They also took a lot longer to bake than the recipe says they should, and even at 21 minutes, the centers were still a bit doughy. You can tell in the picture to the side. I even baked them one at a time, so there is really no reason they should look like that. Any longer and I was afraid the outer ones would burn though. It is going to get a 3 star, because the rest of the family liked it more than I did. I'd prefer to just make 45 minute cinnamon rolls for the work though. These were not super easy. I never like sticking the perforation of crescent rolls together. It always wants to come undone - especially when cutting the rolls.... Many reasons they weren't my favorites. I won't choose them again, but would probably make them again if requested by a family member. The picture below is what they look like coming out of the oven before turning them over.

Ingredients

• 1/2 cup packed brown sugar
• 1/2 cup butter or margarine, softened
• 1/4 cup corn syrup
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 2/3 cup chopped pecans
• 1/4 cup sugar

• 1 teaspoon ground cinnamon

In a small bowl, combine brown sugar, butter and corn syrup. Spread in two greased 8-in. square baking pans; set aside. Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine pecans, sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; seal edge. Cut each roll into 16 slices. Place cut side down in prepared pans. Bake at 375° for 13-17 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates. Yield: 32 rolls.