Butterroll Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 (8 oz.) Pillsbury crescent rolls, butter flavored
1 (14 oz.) sweetened condensed milk
1 (12 oz.) evaporated milk
1 tsp. real Watkins vanilla
2-3 tbsp. butter (not margarine)
½ c. brown sugar (I use Splenda brown sugar)
1-2 tsp. cinnamon
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Directions: |
Directions:Preheat oven to 350.º
Mix both milks together in a medium bowl, sweetened condensed and evaporated, and add vanilla. Set aside.
Unroll crescent rolls and split at seams. For each roll, at the top, add a little butter, ½ tsp. of brown sugar (more or less depending on how sweet you like it) and a dash of cinnamon.
Roll the crescent rolls individually and place them in an ungreased 8.5 x 11 baking pan.
After placing each roll in the pan, pour the milk mixture evenly over rolls.
Bake uncovered 25-30 minutes or until top of rolls are browned. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:5-10 minutes |
Personal
Notes: |
Personal
Notes: I created this recipe while prepping to leave Louisiana to PCS to Alaska with my family. To get rid of some of the food we had, I saw the crescent rolls and thought about my family's butter roll recipe, which required homemade dough, and decided to substitute the crescent rolls. I'm not sure how the mixture is prepared for the homemade dough recipe but I decided to mix the sweet milk with the not-so-sweet milk, added a little vanilla and viola...MY butterroll was born!
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