Mini-Cinnis

2 (8 oz) cans refrigerated crescent rolls
6 tablespoons butter or margarine, softened
1/3 cup firmly packed brown sugar
¼ cup chopped Pecans
1 tablespoon sugar
1 teaspoon ground cinnamon
2/3 cup powdered sugar
1 tablespoon milk or half-and-half
¼ teaspoon almond or vanilla extract
1/8 teaspoon salt

Unroll crescent rolls and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal. Stir together butter and next four ingredients; spread mixture evenly over one side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into six (1" thick) slices, using a serrated knife. Place rolls, ¼" apart into two 8" greased cakepans. Bake at 375° for 15-18 minutes or until golden. Cool 5-10 minutes.

Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.