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Mini Caramel Rolls

Mini Caramel Rolls
Here's the perfect warm treat for pajama-clad family mornings. These ooey-gooey baked rolls come together in moments—thanks to a tube of refrigerated crescent rolls—and disappear just as quickly. —Kayla Wiegand, Congerville, Illinois
12 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 1/3 cup packed brown sugar
  • 1/3 cup butter, cubed
  • 2 tablespoons light corn syrup
  • 1-1/2 teaspoons 2% milk
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon

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 aside.
  • Separate crescent dough into four rectangles; gently press
  • perforations to seal. In a small bowl, combine 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° for 15-18 minutes or until golden brown. Cool in
  • pie plate for 1 minute before inverting onto a serving plate.
  • Yield: 12 servings.
Nutrition Facts: 3 rolls equals 155 calories,
© Taste of Home 2013

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Mini Caramel Rolls (continued)

Nutrition Facts: 9 g fat (4 g saturated fat), 13 mg cholesterol, 189 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.
© Taste of Home 2013