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

Preheat oven to 350°F. In small bowl combine 2 Tbsp. brown sugar, corn syrup, pecans and 1 Tbsp. butter. Spoon about 2 tsp. mixture into each of 9 (2 1/2 inch) muffin pan cups. Unroll entire crescent roll dough; pinch seams together to form 1 rectangle. Combine remaining 1 Tbsp. brown sugar and cinnamon. Spread dough with remaining 1 Tbsp. butter; sprinkle with cinnamon mixture. Roll up from short end. Cut into 9 slices. Place 1 slice in each prepared muffin pan cup.

Bake 25 minutes or until golden brown. Immediately invert pan onto cookie sheet or tray; cool 10 minutes.

Makes 9 buns.