Sticky Buns

1/2 c. firmly packed brown sugar
2 tsp. flour
2 Tbsp. butter or margarine, softened
1 Tbsp. milk
1/8 tsp. cinnamon
2 (8 oz.) cans refrigerated crescent dinner rolls
1 Tbsp. butter or margarine, softened
1/8 tsp. cinnamon
1/4 c. chopped pecans
1/2 c. powdered sugar
2 to 3 tsp. milk
1/8 tsp. vanilla extract

In small bowl, combine brown sugar, flour, 2 tablespoons butter, 1 tablespoon milk and 1/8 teaspoon cinnamon. Spoon mixture into 12 ungreased muffin cups. Separate dough into 4 long rectangles. Firmly press perforations to seal. Combine 1 tablespoon melted butter and 1/8 teaspoon cinnamon; blend well. Brush melted mixture on each rectangle; sprinkle with pecans. Starting at shorter end, roll up jelly roll fashion; pinch edges to seal. Cut each roll into 3 slices. Place cut side down in muffin cups. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Immediately invert onto a wire rack. In small bowl, combine glaze ingredients. Drizzle over warm sticky buns. Makes 12.



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