Side Pannel
Mini Caramel Rolls
Mini Caramel Rolls
- Recipe Submitted by maryjosh on 12/03/2018
Ingredients List
- 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
Directions
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.
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.
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