Quick and Easy Mini Cinnamon Rolls

• (8 ounce) cans refrigerated crescent dinner rolls↗2
• tablespoons butter or 6 tablespoons margarine, softened↗6
• cup firmly packed brown sugar1⁄3
• cup chopped pecans1⁄4
• tablespoon sugar↗1
• teaspoon ground cinnamon↗1
• cup powdered sugar↗2⁄3
• tablespoon milk or 1 tablespoon half-and-half↗1
• teaspoon almond extract or 1/4 teaspoon vanilla extract↗1⁄4
• teaspoon salt↗1⁄8

Step-by-step instructions

1. 1

   Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.

2. 2

   Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle.

3. 3

   Roll up jellyroll fashion, starting at long end.

4. 4

   Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife.

5. 5

   Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans.

6. 6

   Bake at 375° for 15 to 18 minutes or until golden.

7. 7

   Cool 5 to 10 minutes.

8. 8

   Stir together powdered sugar and remaining ingredients.

9. 9

   Drizzle over warm rolls.

10. 10

    Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.