MAPLE PECAN CRESCENT CINNAMON TWISTS

Maple Pecan Crescent Cinnamon Twists image

Provided by @MakeItYours

Number Of Ingredients 9

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1/2 cup finely chopped pecans
2 tablespoons brown sugar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
2 cans (8 oz each) Pillsbury refrigerated crescent rolls
2 tablespoons butter (melted)
1/2 cup powdered sugar
1/4 teaspoon maple extract
1-3 tablespoons milk (I used heavy cream)

Steps:

Heat oven to 375 degrees. Prepare a cookie sheet by spraying with cooking spray or lining with parchment paper.
In a small bowl, combine the pecans, sugars, and cinnamon. Set aside.
Unroll both cans of crescent dough and separate each can into 4 rectangles (2 of the crescent triangles together). Firmly press together the perforations to seal the 2 crescent triangles together. You will end up with 8 rectangles of dough.
Brush each rectangle with some melted butter and sprinkle a heaping 1 tablespoon of the pecan/sugar mixture over the butter. Repeat for each rectangle. Starting at the long side of the rectangle, roll up tightly just like cinnamon rolls. Pinch edges to seal.
Take a sharp knife and cut each roll in half LENGTHWISE. You will end up with 2 rope twists from each rectangle. Take the two pieces and twist them around each other. Place on the prepared cookie sheet. Repeat this process with the remaining pieces.
Bake for 10-13 minutes or until puffy and golden brown. Let cool for about 10-15 minutes before glazing.
To prepare the glaze: mix all ingredients together in a small bowl until desired consistency is reached. Add more or less milk and/or powdered sugar depending on how thick or thin you want the glaze.