PETITE CARAMEL ROLLS

Petite Caramel Rolls image

Provided by justjo

Categories Breads

Time 40m

Yield 16 rolls, 8 serving(s)

Number Of Ingredients 7

Previous Next

1/4 cup firmly packed brown sugar
1/4 cup margarine or 1/4 cup butter, softened
2 tablespoons corn syrup
1 (8 ounce) can refrigerated crescent dinner rolls
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup finely chopped pecans

Steps:

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.