Hot Buttered Rum Crescents
photo by Juenessa
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
16 rolls
ingredients
-
Crescents
- 118.29 ml firmly packed brown sugar
- 59.14 ml chopped pecans
- 2.46 ml rum flavoring
- 2 (572.66 g) can Pillsbury Refrigerated Crescent Dinner Rolls
- 59.14 ml butter or 59.14 ml margarine, melted
-
Topping
- 59.14 ml butter or 59.14 ml margarine
- 118.29 ml firmly packed brown sugar
- 9.85 ml flour
- 44.37 ml milk
- 2.46 ml rum flavoring
directions
- Prepare topping: In sauce pan, combine topping ingredients.
- Cook over medium heat until mixture comes to a rolling boil.
- Spoon topping equally into two 9-inch ungreased cake pans.
- Crescents: Combine brown sugar, pecans, and rum flavoring.
- Seperate crescent dough into triangles.
- Brush triangles with melted butter or margarine.
- Sprinkle each triange with sugar mixture.
- Roll triangles up.
- Cut them in half crosswise.
- Place cut side down in pan. (One can of crescent rolls will go into each 9-inch round cake pan. It will look like the pans aren't full before you bake them, but see my picture after baking--they fill the pans perfectly).
- Brush tips with melted butter or margarine.
- Place pan on foil or cookie sheet during baking to prevent spillovers.
- Bake at 375 degrees for 15 to 20 minutes, or until golden brown.
- Immediately invert pan to remove rolls or just use a big spoon or spatula to scoop up the desired serving onto individual plates and you can also spoon as little or as much of the sauce mixture onto the tops of the rolls as you want as well.
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Reviews
-
OH my goodness, Juenessa, these are outstanding, delicious, easy, simple. The rum flavoring is an added special flavoring & hit the savor the flavor spot. The next time I believe I may try and let the crescents whole, make three batches of sauce, put some on bottom and pour rest of sauce on top of whole cresents, will update and tell how they turned out. My gracious do I ever love these little sweeties. Pat Merwin. UPDATE: I just tried these little gems by keeping them whole, making extra syrup then pouring syrup on top as well as bottom. End results, in my opinion, are better and look much better. The taste is still outstanding.
RECIPE SUBMITTED BY
<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014! <br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15. <br /><br />And then there's my little girls, Daisy & Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>