Ingredients
1/3
cup butter, melted
1/2
cup packed brown sugar
1
tablespoon corn syrup
1/2
teaspoon salt
1/2
cup chopped pecans
1/2
cup granulated sugar
1
tablespoon ground cinnamon
3
cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/4
cup butter, melted
Preparation
Heat oven to 350°F. In small bowl, mix 1/3 cup melted butter, the brown sugar, corn syrup and salt. Spread evenly in ungreased 13x9-inch pan. Sprinkle with pecans.
In small bowl, mix granulated sugar and cinnamon. Unroll one of the dough sheets. Press into 13x9-inch rectangle. Place in pan. Brush with some of the 1/4 cup melted butter, and sprinkle with some of the cinnamon sugar. Repeat with remaining dough sheets, butter and cinnamon sugar, ending with cinnamon sugar.
Cover with foil. Bake 20 minutes. Remove foil; bake 25 to 30 minutes longer or until deep golden brown. Immediately turn pan upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle over rolls; remove pan. Cut into 4 rows by 3 rows.
