Mini Toffee Rolls Recipe
Mini Toffee Rolls Recipe photo by Taste of Home

Mini Toffee Rolls Recipe

Publisher Photo
“I found this delicious recipe in a magazine years ago and adapted the original to make it my own," recalls Carol Gillespie of Chambersburg, Pennsylvania. "The rich, bite-sized treats are full of cinnamon flavor and great with coffee!”
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 16 servings

Ingredients

  • 6 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup milk chocolate English toffee bits
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 cup confectioners' sugar
  • 4-1/2 teaspoons 2% milk
  • 1/4 teaspoon vanilla extract

Nutritional Facts

3 rolls equals 232 calories, 12 g fat (5 g saturated fat), 13 mg cholesterol, 298 mg sodium, 28 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a small bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in toffee bits.
  2. Separate each tube of crescent dough into four rectangles; seal perforations. Spread evenly with butter mixture. Roll up each rectangle jelly-roll style, starting with a long side.
  3. Cut each into six 1-in. slices; place cut side down into two greased 8-in. square baking dishes. Bake at 375° for 14-16 minutes or until golden brown.
  4. In a small bowl, combine the confectioners' sugar, milk and vanilla until smooth. Drizzle over warm rolls. Yield: 4 dozen.
Originally published as Mini Toffee Rolls in Simple & Delicious March/April 2008, p37

Nutritional Facts

3 rolls equals 232 calories, 12 g fat (5 g saturated fat), 13 mg cholesterol, 298 mg sodium, 28 g carbohydrate, trace fiber, 2 g protein.

Reviews for Mini Toffee Rolls

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Sep. 29, 2013

"Have made this recipe several times, all with rave reviews from those eating them. I make them by placing the pieces in greased mini muffin tins. Also I sometimes add toasted, chopped nuts with the toffee bits. Will be making this again."

MY REVIEW
Reviewed Mar. 2, 2012

"Outstanding recipe! Can be easily adjusted to reflect the season. For Easter I would separate the Icing & color it like Easter Eggs. At Christmas crushed Candy Canes sprinkled on top. Fall use orange & yellow with Candied Leaf Sprinkles. ETC."

MY REVIEW
Reviewed Jun. 16, 2010

"I made half a recipe just to try these rolls. They are scrumptious. Guess what I'll be doing today -- making the other half!"

MY REVIEW
Reviewed May. 4, 2010

"I've been making these cinnamon tea rolls for about 30 yrs withouth the toffee bits. What a great idea to add those! I make mine in mini muffin pans so they are individual one bite minis. They are perfect for a brunch. I serve them every year with Easter dinner."

MY REVIEW
Reviewed Mar. 30, 2010

"These are wonderful and so easy!!! they go fast--so make a lot"

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