Lemon Pecan Sticky Rolls

Pecan Sticky Rolls

  • 1/2 cup granulated sugar

  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter
  • 1/4 cup lemon juice
  • 1/2 tsp. ground cinnamon
  • 1/2 cup chopped pecans
  • 2 (8 oz.) packages refrigerated crescent rolls

Preheat the oven to 375 degrees. In a small saucepan, combine sugars, butter, lemon juice, and cinnamon. Bring to a boil; boil for 1 minute.

Reserving 1/4 cup, pour remaining lemon mixture into a 9 inch round layer cake pan. Sprinkle with nuts. Separate rolls into 8 rectangles; spread with reserved lemon mixture. Roll up jelly roll fashion, beginning with the short side; seal edges. Cut in half. Place rolls, cut side down, in prepared pan. Bake 30 to 35 minutes or until dark golden brown. Loosen sides. Immediately turn onto serving plate; do not remove pan, Let stand for 5 minutes; remove pan and serve warm.

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