2 tubes store-bought crescent rolls from refrigerator section
4 tablespoons brown sugar
1 tablespoon cinnamon
1 cup pecans, chopped
1/2 cup pure maple syrup
1 tablespoon water
1/4 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
Preheat oven to 350ºF.
On a lightly floured work surface, pop the 2 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 12x6” rectangle. Cut both rectangles into 2 equal halves, so there is a total of 4 squares measuring about 6x6” each.
In a medium mixing bowl, combine 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 4 crescent squares. Roll each square up into a log, and then cut each log into 6 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 muffins are baking, mix up the powdered sugar and lemon juice. Drizzle over the hot mini cinnamon buns and serve.