Heat oven to 350º. Grease eight 3"x 1 1/4" muffin cups.

In a small bowl, stir together brown sugar, nuts and cinnamon until combined.

Separate crescent roll dough into eight triangles. Lightly brush each triangle with melted butter. Sprinkle evenly with brown sugar mixture, pressing lightly. Starting at narrowest corner, roll up dough along longest side of triangle; pinch the seam closed.

Place flat base into a muffin cup. Repeat with the remaining triangles, butter, and brown sugar mixture. As the rolls bake, the largest point will rest on the edge between the cups and form the point of the "rosebud".

Bake 16-18 minutes until lightly browned. Let cool on wire rack 5 minutes. Carefully remove rolls from pan to wire rack (a teaspoon can help.) Serve warm or let cool completely, and store in airtight container at room temperature.