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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

MINI CARAMEL ROLLS Recipe

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This recipe for MINI CARAMEL ROLLS is from GRANNY AND BOPPY'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1/3 C PACKED BROWN SUGAR
1/3 C BUTTER, CUBED
2 TBSP LIGHT CORN SYRUP
1-1/2 TSP 2% MILK
1 TUBE (8 ounces) REFRIGERATED CRESCENT ROLLS
2 TSP SUGAR
1/2 TSP GROUND CINNAMON
Directions:
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 A SIDE.
SEPARATE CRESCENT DOUGH INTO FOUR RECTANGLES; GENTLY PRESS PERFORATIONS TO SEAL. IN A SMALL BOWL, COMBINE SUGAR AND 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 DEGREE FOR 15 TO 18 MINUTES OR UNTIL GOLDEN BROWN. COOL IN PIE PLATE FOR 1 MINUTE BEFORE INVERTING ONTO A SERVING PLATE.

SERVES 12

 

 

 

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