3 tbsp. packed brown sugar, divided
1/4 c. light or dark corn syrup
1/4 c. coarsely chopped pecans
2 tbsp. softened butter
1 tsp. cinnamon
1 (8 oz.) can refrigerated crescent rolls

Preheat oven to 350 degrees. In a small bowl, combine 2 tablespoons of the brown sugar, the corn syrup, pecans and 2 tablespoon of the butter. Spoon about 2 teaspoons mixture into each of the 9 (2 1/2 inch) muffin pan cups. Unroll entire crescent roll dough; pinch seams together to form 1 rectangle. Combine remaining 1 tablespoon brown sugar and cinnamon. Spread dough with remaining 1 tablespoon butter; sprinkle with cinnamon mixture. Roll up from short end. Cut into 9 slices. Place one slice in each prepared muffin pan cup. Bake 25 minutes or until golden brown. Immediately invert pan onto cookie sheet or try; cool 10 minutes. Makes 9 buns.

Prep time: 15 minutes. Bake time: 25 minutes, plus cooling.