Combine dry gelatin mix, 1/2 cup sugar and cinnamon.
Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Brush with half of the butter; sprinkle with half the gelatin mixture and half the nuts. Roll up, starting at one long side; cut into 12 slices. Arrange, cut-sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, butter, gelatin mixture and nuts.
Bake 25 min. or until golden brown. Cool 5 min. Meanwhile, mix cream cheese, orange juice and remaining sugar until blended.
Drizzle cream cheese glaze over warm rolls.
For a delightful brunch idea, serve these Orange-Pecan Petite Sticky Buns with a seasonal fruit salad.
Place roll on paper towel. Microwave on HIGH 15 sec.
Variation Big Sticky Buns
Prepare as directed, except roll up each topped dough sheet starting at one short end; cut each roll into 6 slices. Bake 30 min. or until golden brown. Glaze as directed. Makes 12 servings, 1 sticky bun each.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2 sticky buns each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.