Timma Wilson's Recipe

Pecan Sweet Roll Rings

Category: Breakfast

2 (8 ounce) cans refrigerated crescent rolls
4 tablespoons butter or margarine, melted,
divided
1/2 cup chopped pecans
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup confectioners' sugar
2 tablespoons maple syrup

Unroll crescent dough and separate into eight rectangles; seal perforations.
Brush with 2 tablespoons butter. Combine the pecans, sugar, cinnamon and nutmeg;
mix well. Sprinkle 1 tablespoon over each rectangle; gently press into dough.
Roll up jelly-roll style, starting at a long side. Pinch seams to seal. Twist
two or three times.
Cut six shallow diagonal slits in each roll. Shape each into a ring; pinch ends
together. Place on a greased baking sheet; brush with remaining butter. Bake at
375 degrees F for 12-14 minutes or until golden brown. Combine confectioners'
sugar and syrup until smooth; drizzle over the warm rolls.
Servings: 8