Ingredients

• 2 1/2 tablespoons unsalted butter
• 1/2 cup (packed) golden brown sugar
• 2 tablespoons light corn syrup
• 2 teaspoons fresh lemon juice
• 1/3 cup coarsely chopped walnuts
• 1 8-ounce tube refrigerated crescent roll dough
• 3/4 teaspoon ground cinnamon

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Instructions

1. Preheat oven to 375°F. Butter 9-inch-diameter cake pan. Melt 2 1/2 tablespoons butter in small saucepan over low heat. Whisk in 1/4 cup sugar, corn syrup and lemon juice. Increase heat to medium and whisk until sugar melts and syrup boils. Pour syrup evenly over bottom of prepared pan. Sprinkle with walnuts.
2. Unroll dough on floured surface; press perforations together. Roll out dough to 8 x 12-inch rectangle. Sprinkle with 1/4 cup sugar and cinnamon. Starting at 1 short side, roll up dough jelly roll style. Cut crosswise into eight 1-inch-thick rounds. Arrange rounds in syrup in pan.
3. Bake buns until golden brown, about 20 minutes. Cool in pan 1 minute. Place plate over pan. Invert buns onto plate. Remove pan. Spoon any syrup in pan onto buns and serve.