Instructions: Unroll the dough into 4 rectangles (do not tear apart as in making crescent rolls). Butter each rectangle generously. Then sprinkle on lots of sugar. Shake cinnamon on top. Add pecans. Roll into small logs and put in refrigerator for 3 minutes or until ready to bake. Take out and slice into 1/4 inch thick pinwheels. Place on ungreased baking sheet, tucking pinwheel end under roll to prevent its unraveling while baking. Bake according to package instructions. Remove from oven and glaze. Make any powdered sugar glaze to spoon on top while rolls are still warm. Absolutely scrumptious with hot coffee or chocolate, crisp bacon, and scramble eggs.

Nancy Says: I have made these for Christmas morning for 18 years. The kids look forward to them with scrambled eggs, fried hashed potatoes, bacon and orange juice. This is our Christmas morning tradition.

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