Mini Caramel Rolls

  Breakfast

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.

Mini Caramel Rolls

Average Rating: 5

TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 12 servings.

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

Instructions

  • 1. Preheat oven to 375°. In a small saucepan, combine brown sugar, butter, corn syrup and milk; cook and stir over medium heat until blended. Pour into a greased 9-in. pie plate.
  • 2. Separate crescent dough into 4 rectangles; gently press perforations to seal. In a small bowl, mix sugar and cinnamon; sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
  • 3. Cut each roll into 9 slices; place in prepared dish, cut side down. Bake 15-18 minutes or until golden brown. Cool 1 minute before inverting onto a serving plate.

Nutrition Facts

3 rolls: 155 calories, 9g fat (4g saturated fat), 13mg cholesterol, 189mg sodium, 17g carbohydrate (9g sugars, 0 fiber), 1g protein.

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