8 ounce can reduced-fat refrigerated crescent roll dough
1/3 cup pecans, chopped
To prepare sweet cinnamon syrup, add margarine to a small saucepan. In a separate bowl, stir together Splenda and cornstarch. Add mixture to margarine and sprinkle in ground cinnamon, followed by vanilla flavoring. Stir until Splenda dissolves. Heat over medium heat, stirring constantly until mixture begins to boil and thicken. Continue to cook and stir for about a minute.
Remove the mixture from the heat and cool by placing the saucepan into a pan of cold water.
To prepare cinnamon rolls, open a can of crescent roll dough. Divide dough in half and place both halves on a baking sheet. Unroll the dough and press perforations together so there are no seams. This will give you 2 large rectangles of dough. Spread half of the Splenda mixture evenly over half of the dough, leaving 1/2-inch around the edge. Repeat on second dough rectangle. Divide pecans evenly over both sheets of dough. Lift the short edge of the dough and roll into a spiral. Seal the edge to keep the mixture inside. Using a very sharp knife, slice each roll into 6 individual rolls. Place individual rolls on a baking sheet. Repeat with second sheet of dough. Bake in a preheated 375 degree oven for 9 to 11 minutes or until rolls are slightly browned. Serve piping hot.