1. Preheat oven to 350 degrees and cover cookie sheet with parchment paper; set aside.
2. On a working surface covered with a piece of parchment paper, unroll the crescent roll dough in one piece out onto the parchment paper, forming a rectangle about the size of a sheet of paper. Seal the perforations in the crescent rolls by pinching closed with your fingers.
3. Spread the cranberries evenly over the dough, then the pecans, and finally the brown sugar.
4. Roll the dough into a log starting at the long edge, as tightly as you can (use the parchment paper to get you started), then pinch the seam shut the best you can.
5. Cut log with a sharp knife into 16 pieces; you will probably flatten them somewhat so just round them up again; then arrange each piece about 2 inches apart on the prepared cookie sheet.
6. Bake in the preheated oven for 12 to 15 minutes or until they get golden brown.
7. Prepare glaze: mix powdered sugar, juice, and zest in small bowl until well blended. This should be loose enough to drizzle, but not watery.
8. When you remove pinwheels from oven, drizzle glaze over while they're still warm, but not hot. Serve warm or room temperature.
Makes 16 pinwheels.
Even though I put these in the 'dessert' category, they really are nice for a fancy breakfast or brunch. They disappear quickly no matter when you serve them! Enjoy!
I always keep a tube or two of crescent rolls in my refrigerator. They make creating fun pinwheels easy. This sweet treat is one of our favorite, but we also use the same basic method to create lunch, snack, or dinner pinwheels using 'savory' ingredients, like spinach, cheese, and sliced roasted turkey.