If you’re looking for a quick snack or breakfast these Caramel Rolls will work. Using a tube of refrigerated crescent rolls speeds up the process. These are great hot or room temperature, either way they are ooey-gooey good. Enjoy!
1/3 cup packed brown sugar
1/3 cup butter, cubed
2 Tbsp. corn syrup
1 1/2 tsp. milk
1 tube (8oz.) refrigerated crescent rolls
2 tsp. sugar
1/2 tsp. ground cinnamon
Combine brown sugar, butter, corn syrup and milk in a small saucepan. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a greased 9-in. pie plate; set aside.
Separate crescent dough into four rectangles; gently press perforations to seal. Combine sugar and cinnamon in a small bowl; sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch the seams to seal. Cut each into eight slices; place cut side down in prepared pie plate.
Bake at 375 for 15-18 minutes or until golden brown. Cool in a pie plate for 1 minute before inverting onto a serving plate.
