• 16 oz. refrigerated crescent rolls

• 6 tbsp. butter or margarine, softened

•1/3 cup firmly packed brown sugar

• 1/4 cup chopped pecans

• 1 tbsp. white sugar

• 1 tsp. ground cinnamon

• 2/3 cup powdered sugar

• 1 tbsp. milk or half & half

• 1/4 tsp. almond or vanilla extract

• 1/8 tsp. salt

1. Preheat oven to 375°F.

2. Unroll crescent rolls and separate each dough portion along center perforation to form 4 rectangles. Press diagonal perforations to seal.

3. Stir together butter, brown sugar, pecans, white sugar and cinnamon. Spread evenly over one side of each rectangle.

4. Roll rectangles up jelly roll fashion, starting at long end. Using a serrated knife, gently cut each log into six 1" thick slices.

5. Place slices 1/4" apart into two greased 8" cake pans. Bake for 15 to 18 minutes or until golden. Allow to cool for 5 to 10 minutes.

6. Stir together powdered sugar, milk, extracts and salt. Drizzle over warm rolls.

10 minutes prep time, 18 minutes bake time, 10 minutes cool time.