Petite Caramel Rolls
photo by JOY1998
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
16 rolls
- Serves:
- 8
ingredients
- 59.14 ml firmly packed brown sugar
- 59.14 ml margarine or 59.14 ml butter, softened
- 29.58 ml corn syrup
- 226.79 g can refrigerated crescent dinner rolls
- 29.58 ml sugar
- 2.46 ml cinnamon
- 59.14 ml finely chopped pecans
directions
- Heat oven to 375°F.
- In bowl, combine brown sugar, margarine and corn syrup; blend well and spread in the bottom of a ungreased 8 or 9 inch round cake pan.
- Separate dough into 4 rectangles, firmly press perforations to seal.
- In small bowl combine sugar and cinnamon, sprinkle mixture evenly over rectangles.
- Sprinkle 1 T of pecans on each rectangle.
- Starting at shorter side, roll up each rectangle and pinch edges to seal.
- Cut each roll into 4 slices.
- Place cut side down, over brown sugar mixture in pan.
- Bake at 375F for 20 to 27 minutes or until golden brown.
- Cool in pan for 1 minute, invert onto serving platter or foil.
- Serve warm or cool.
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