Ingredients

The following ingredients have 4 Servings
  • 1/4 cup finely chopped toasted pecans
  • 2 Tablespoon unsalted butter, (softened)
  • 2 Tablespoon honey
  • 1/2 teaspoon finely grated orange zest
  • 1 teaspoon ground cinnamon
  • 1 - 8oz package refrigerated crescent dough
  • 1 cup powdered sugar
  • 2 Tablespoon honey
  • 1 Tablespoon milk
  • 1/2 teaspoon finely grated orange zest

Instruction

  • Preheat oven to 375 degrees F. Grease mini muffin tin with cooking spray and set aside.
  • Reserve 2 tablespoon of pecans. To make filling: In a small bowl, mix together remaining pecans, butter, honey, and cinnamon. Set aside. 
  • Unroll dough and cut into two equal rectangles. Spread filling over dough. Starting form long side, roll up dough into a log. Pinch seams closed. 
  • Slice each log into 12 equal portions. Place each portion into individual mini tin cavity. Bake for 8-10 minutes until golden brown. Cool in tin for about 3 minutes.
  • Remove from tin. Place on serving plate and drizzle with icing. Top with reserved pecans.