INGREDIENTS:

3 tbsp. Brown Sugar, packed and divided
1/4 cup Light Corn Syrup
1/4 cup Pecans, coursely chopped
2 tbsp. Margarine, softened and divided
1 can Cressant Dinner Rolls
1 tsp. Cinnamon

DIRECTIONS:

Pre-heat oven to 350*. In small bowl, combine
2 tbsp. of brown sugar, the corn syrup, pecans,
and 1 tbsp. of margarine. Spoon about 2 tbsp.
of mixture into 8 muffin pan cups.
Unroll entire can of cressant roll dough, pinch
seams together to form rectangle. Combine the
remaining brown sugar and cinnamon. Spread the
dough with the remaining margarine and sprinkle
the brown sugar and cinnamon mixture all over it.
Roll up the dough, start at one of the short ends.
Cut dough into 8 even slices. Place 1 slice into
each muffin cup. Bake for 25 minutes or until
golden brown. Immedietly invert muffin pan onto
a cookie sheet or a tray. Cool for 10 minutes.