Easy Saturday Morning Crescent Caramel Rolls

“These take very little time and can easily be doubled. To make things really easy purchase the 2-ounce cups of caramel apple dip in you grocery store, or make your own! but only use 1/4 cup for a 9 or 10-inch cake pan.”
READY IN:
30mins
YIELD:
12 rolls
UNITS:
Metric

Ingredients Nutrition

  • 59.14 ml caramel apple dip
  • 226.79 g can refrigerated crescent dinner rolls
  • 59.16 ml butter (very soft)
  • 59.14 ml white sugar
  • 4.92-9.85 ml cinnamon
  • 236.59 ml chopped walnuts or 236.59 ml pecans, divided

Directions

  1. Set oven to 375 degrees.
  2. Butter a 9 or 10-inch round cake pan or pie plate.
  3. Soften the caramel dip in the microwave for a few seconds, then spread in the bottom of the baking pan.
  4. Separate the dough into 4 rectangle pieces, then seal the perforations with fingers.
  5. Spread each rectangle with 1 tablespoon soft butter.
  6. In a small bowl combine the sugar with cinnamon.
  7. Sprinkle the cinnamon/sugar mixture over the butter, then sprinkle with about 1/4 cup chopped nuts.
  8. Roll each rectangle pinwheel-style beginning at the short end.
  9. Slice the roll into thirds.
  10. Place cut side down into the pan with the caramel in it.
  11. Bake for about 20-22 minutes or until golden.
  12. Immediately invert onto a serving plate, spooning any caramel in the pan over the rolls.

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