Preparation
Preheat oven to 350ºF.
On a lightly floured work surface, pop the 2 tubes of crescent rolls and gently unroll them being careful not to break any of the perforated lines. Gently roll out both rectangles separately with a rolling pin to 12x6” rectangle. Cut both rectangles into 2 equal halves, so there is a total of 4 squares measuring about 6x6” each.
In a medium mixing bowl, combine brown sugar, cinnamon, pecans and maple syrup. Divide the mixture equally onto each crescent dough square, leaving a 1/4-inch border.
In a small bowl, whisk up the egg and a splash of water to make an egg wash. Using a pastry brush, brush the border of all 4 crescent squares. Roll each square up into a log, and then cut each log into 6 mini rolls.
