1/4 cup KARO light or dark corn syrup
1/4 cup coarsely chopped pecans
3 Tbsp packed brown sugar, divided
2 Tbsp softened margarine, divided
1 can (8oz) refrigerated crescent dinner rolls
1 tsp cinnamon
Preheat oven to 350 degrees F.
In small bowl combine corn syrup, pecans, 2 Tbsp brown sugar and 1 Tbsp margarine. Spoon about 2 tsp mixture into each of 9 (2 1/2-inch) muffin pan cups.
Unroll entire crescent roll dough; pinch seams together to form one rectangle.
Combine remaining 1 Tbsp brown sugar and cinnamon. Spread dough with remaining 1 Tbsp margarine; sprinkle with cinnamon mixture. Roll up from short end. Cut into 9 slices. Place one slice in each prepared cup.
Bake 25 minutes or until golden brown. Immediately invert pan onto cookie sheet or tray; cool.
Makes 9 buns
