Ingredients
2 tubes store-bought crescent rolls
4 tablespoons brown sugar
1 tablespoon cinnamon
1 cup pecans, chopped
1/2 cup pure maple syrup
1 egg
1 tablespoon water
1/4 cup powdered sugar
Nonstick spray
2 tablespoons freshly squeezed lemon juice
Directions
Pre-heat the oven to 350ºF. On a lightly floured work surface, pop the two tubes of crescent rolls and gently unroll them, being careful not to break any of the perforated lines. Gently roll out both rectangles separately with a rolling pin to 12-inch x 6-inch rectangles. Cut both rectangles into two equal halves so there is a total of four squares measuring about 6-inches x 6-inches each. In a medium size mixing bowl, combine the brown sugar, cinnamon, pecans and maple syrup. Divide the mixture equally onto each crescent dough square, leaving a 1/4-inch border. In a small bowl, whisk up the egg and a splash of water to make an egg wash. Using a pastry brush, brush the border of all four crescent squares. Roll each square up into a log, then cut each log into six mini rolls. Spray a 24-cup mini muffin tin with nonstick spray, then pop each mini cinnamon roll into the cup, making sure the cut spiral side is facing up. Bake for 10 minutes. While the muffins are baking, mix up the powdered sugar and lemon juice. Drizzle over the hot mini cinnamon buns and serve.