- 1/3 cup (75 mL) unsalted butter, melted
- 2/3 cup (150 mL) packed brown sugar
- 3 Dempster’s® Tortillas Original 10-in.
- 1/4 cup (60 mL) chopped pecans
- 1/2 tsp (2 mL) cinnamon
- 1/2 cup (125 mL) icing sugar
- 2 tsp (10 mL) 2% milk
Preheat oven to 375°F (190°C). Spoon 1 tsp (5 mL) melted butter and 2 tsp (10 mL) brown sugar into bottom of 8 mini muffin cups.
Brush remaining butter generously over each tortilla; sprinkle remaining brown sugar, pecans and cinnamon evenly over top. Stack tortillas on top of each other; roll up tightly into log shape. Cut into 8 pieces; place in prepared muffin tin.
Bake for 20 to 25 minutes or until sugar starts to caramelize and buns are golden brown. Let stand for 4 to 5 minutes before inverting from pan. Let cool completely and drizzle with Icing.
Icing: Stir icing sugar with milk until smooth; transfer to small, re-sealable sandwich bag and snip off one corner of bag.