Yield: 8 servings
The Sticky Topping
1/2 cup packed dark brown sugar
2 Tbsp unsalted butter
2 Tbsp honey
1/2 cup toasted pecans coarsely chopped
2 crescent rolls (8 oz tube)
1/4 cup granulated sugar
1 tsp ground cinnamon
1 Tbsp butter, melted
1/3 cup confectioners' sugar
2 tsp low-fat milk
Heat oven to 400 degrees. In a small saucepan, heat the brown sugar, butter, honey and 1 Tbsp water over medium heat, until mixture is smooth, Pour into 9 inch round cake pan. Sprinkle pecans over mixture, then place buns on top of the pecans in the pan.
In a small bowl combine granulated sugar and cinnamon. Brush each bun with melted butter, sprinkle with cinnamon-sugar mixture. Bake the pan of buns 20 minutes or until tops of buns are browned. Remove from oven and immediately invert onto a wire rack (with foil underneath to catch drips); let cool slightly.
In a small bowl, whisk together glaze ingredients and drizzle over buns.