Mini Caramel Rolls Recipe

By carol gorman

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 sugar
• 1/2 teaspoon ground cinnamon

Details

Servings 12
Preparation time 20mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 375°. In a small saucepan, combine brown sugar, butter, corn syrup and milk; cook and stir over medium heat until blended. Pour into a greased 9-in. pie plate.

Separate crescent dough into four rectangles; gently press perforations to seal. In a small bowl, mix sugar and cinnamon; sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal.

Cut each roll into nine slices; place in prepared dish, cut side down. Bake 15-18 minutes or until golden brown. Cool 1 minute before inverting onto a serving plate.
Yield: 12 servings.