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1
Position the rack in the center of the oven and preheat to 375 degrees F.
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2
Place the nuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 10 to 15 minutes.
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3
Remove from the oven and cool.
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4
Finely chop nuts and set aside.
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5
Lightly butter a 9-inch-diameter glass or ceramic pie dish.
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6
Place 2 1/2 tablespoons butter in a small saucepan and stir over medium heat until melted.
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7
Remove from heat.
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8
Stir in 1/4 cup brown sugar, agave and lemon juice.
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9
Pour the butter and sugar mixture into the prepared pie dish.
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10
Sprinkle 1/3 cup toasted nuts evenly over the syrup in the dish and set aside.
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11
Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl.
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12
Gently unroll the crescent roll dough on a lightly floured work surface and firmly press and pinch the perforations together to make a solid piece of dough.
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13
Roll out the dough to a 12-by-9-inch rectangle using a lightly floured rolling pin.
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14
Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges.
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15
Sprinkle the remaining 1/3 cup nuts on top.
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16
Starting at one short side, roll up the dough jelly roll-style.
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17
Cut the roll crosswise into 8 to 10 rounds, each about 1-inch-wide, using a sharp knife.
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18
Arrange the rounds, cut-side down, atop the syrup in the pie dish, with 6 around the edges of the dish and 2 in the center.
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19
Pinch open ends together with fingertips to prevent the rolls from unraveling.
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20
Cover and chill.
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21
Can be prepared 2 hours ahead.
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22
Bake the rolls until deep golden brown on top and the juices are brown and bubbling around the edges of the dish, about 25 minutes.
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23
Remove from the oven and let the rolls stand 1 minute.
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24
Place a platter atop the pie dish and the invert rolls onto the platter.
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25
Sprinkle the rolls lightly with the sea salt flakes.
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26
Cool the rolls for 10 to 20 minutes and serve while still warm.
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27
Enjoy!
