Your kids will love you for making these.
8 tablespoons butter or margarine, divided
3/4 cup packed brown sugar
1/4 cup water
1/2 cup chopped pecans (optional)
2 (8-ounce) cans refrigerated crescent dinner rolls
1/4 cup sugar
2 teaspoons cinnamon
Preheat oven to 375°. In ungreased 9x13-inch baking dish, melt 5 tablespoons butter in oven. Stir in brown sugar, water, and pecans, if desired. Set aside. Separate each can of dough into 4 rectangles. Pinch perforations together to seal. Spread with 3 tablespoons softened butter. Combine sugar and cinnamon; sprinkle over dough. Starting at shorter side, roll up each rectangle. Cut each roll into 4 slices, making 32 pieces. Place cut-side down in prepared pan. Bake 20–25 minutes, until golden brown. Invert immediately to remove from pan. Serve warm. Makes 32 rolls.
Hint: To reheat, wrap in foil and warm at 350° for 10–15 minutes.
Editor’s Extra: Nice to drizzle a little powdered sugar glaze on top.