Mini Caramel Rolls

Photo by Kerry J.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1/3

    cup packed brown sugar

  • 1/3

    cup butter, cubed

  • 2

    tablespoons light corn syrup

  • 1-1/2

    teaspoons 2% milk

  • 1

    tube (8 ounces) refrigerated crescent rolls

  • 2

    teaspoons Imperial Sugar® / Dixie Crystals® Granulated Sugar

  • 1/2

    teaspoon ground cinnamon

Directions

In a small saucepan, combine the brown sugar, butter, corn syrup and milk. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a greased 9-in. pie plate; set aside. Separate crescent dough into four rectangles; gently press perforations to seal. In a small bowl, combine sugar and cinnamon; sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into nine slices; place cut side down in prepared pie plate. Bake at 375° for 15-18 minutes or until golden brown. Cool in pie plate for 1 minute before inverting onto a serving plate. Yield: 12 servings.

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