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Mini Toffee Rolls

 Mini Toffee Rolls
“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!”
16 ServingsPrep: 20 min. Bake: 15 min.


  • 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 McCormick® Pure Vanilla Extract


  • In a small bowl, cream the butter, brown sugar and cinnamon until
  • light and fluffy. Stir in toffee bits.
  • 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.
  • 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.
  • In a small bowl, combine the confectioners' sugar, milk and vanilla
  • until smooth. Drizzle over warm rolls.
  • Yield: 4 dozen.

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Mini Toffee Rolls (continued)

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.