Lemon Pecan Sticky Rolls

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1/4 cup margarine or butter

1/4 cup Frozen Lemon Juice from Concentrate, or RealLemon

1/2 teaspoon ground cinnamon

1/2 cup chopped pecans

2 (8-ounce) packages refrigerated crescent rolls

Preheat oven to 375. In small saucepan, combine sugars, margarine, lemon juice, and cinnamon. Bring to a boil; boil 1 minute.

Reserving 1/4 cup, pour remaining lemon mixture into 9-inch round layer cake pan. Sprinkle with nuts. Separate rolls into 8 rectangles; spread with reserved lemon mixture. Roll up jellyroll-fashion, beginning with short side; seal edges. Cut in half. Place rolls, cut-side down in prepared pan. Bake 30 to 35 minutes or until dark golden brown. Loosen sides. Immediately turn onto serving plate; do not remove pan. Let stand 5 minutes; remove pan. Serve warm.

These can be made and refrigerated overnight and then baked the next morning...