TINY CARAMEL ROLLS

1/4 cup brown sugar
1/4 cup butter, softened
2 Tbsp. light corn syrup
8 oz. can refrigerated crescent dough
2 Tbsp. sugar
1/2 tsp. cinnamon
1/4 cup finely chopped pecans

Preheat oven to 375 degrees. In small bowl, combine brown sugar, butter and corn syrup and spread in bottom of ungreased 9" round cake pan.

Separate dough into 4 rectangles and press perforations to seal. In small bowl, combine sugar, cinnamon and pecans and sprinkle evenly over dough. Starting at shorter side, roll up each rectangle and pinch the dough edges to seal. Cut each roll into 4 slices and place cut side down on brown sugar mixture in pan.

Bake at 375 degrees for 20-25 minutes or until rolls are golden brown. Cool in pan 1 minute, then carefully invert onto serving platter.

16 rolls
adapted from a recipe by Linda Larsen