1/4 cup fat-free caramel-flavored sundae syrup
1 (8 ounce) can refrigerated reduced-fat crescent dinner rolls
1/4 cup firmly packed brown sugar
2 tablespoons finely chopped pecans
1/2 teaspoon ground cinnamon
Preheat oven to 375 degrees F. Use cooking spray to coat 8 muffin cups.
Spoon 1 1/2 teaspoons syrup into each muffin cup; set aside.
Unroll crescent roll dough, and separate into rectangles.
Combine brown sugar, pecans, and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough. Beginning at one long edge, roll up jellyroll fashion. Pinch ends of dough to seal. Cut each roll into 6 slices. Place 3 slices, cut sides down, in prepared muffin cups.
Bake for 14 minutes. Run a knife around edges of cups; invert onto a platter.
Yields 8 servings.
Exchanges 1 1/2 starch, 1 fat
Per serving Cal 172 (305 from fat); Pro 2.2g; Fat 5.8g (sat0.1g); Carb 26.9g; Fib 0.2g; Chol 0 mg; Iron 1 mg; Sod 260mg; Cal 13 mg
4 WW points