mini cinnamon rolls

• 2 (8-ounce) cans refrigerated crescent rolls
• 6 tablespoons butter, softened
• 1/3 cup firmly packed brown sugar
• 1/4 cup chopped pecans
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon
• 2/3 cup powdered sugar
• 1 tablespoon milk or half-and-half
• 1/4 teaspoon vanilla extract

Preparation

Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.

Stir together butter, brown sugar, pecans, and sugar; spread evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans.

Bake at 375° for 15 to 18 minutes or until golden. Cool 5 to 10 minutes.

Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.