Sticky Caramel Pecan Rolls

1/4 cup fat-free caramel-flavored sundae syrup

Cooking Spray

1 (8oz) can refrigerated reduced-fat crescent dinner rolls

1/4 cup firmly packed brown sugar

2 tbsp finely chopped pecans

1/2 tsp ground cinnamon

Preheat oven to 375° F.

Spoon 1 1/2 tsp syrup into each of 8 muffin cups coated with cooking spray; 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 1 long edge, roll up jelly-roll fashion. Pinch ends of dough to seal. Cut each roll into 6 slices. Place 3 slices, cut sides down, in prepared muffin cups.

Bake at 375° F. 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; Chold 0 mg; Iron 1 mg; Sod 260mg; Cal 13 mg.

WW Points: 4 pt.