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Hot Buttered Rum Crescents

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“Another recipe that reminds me of my childhood years. My mom took this to just about every pot luck we ever went to, and they were gobbled up quickly. Depending on how gooey you want the rolls, I sometimes double or even triple the sauce mixture!”
16 rolls

Ingredients Nutrition

  • Crescents
  • 12 cup firmly packed brown sugar
  • 14 cup chopped pecans
  • 12 teaspoon rum flavoring
  • 2 (10 1/8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
  • 14 cup butter or 14 cup margarine, melted
  • Topping
  • 14 cup butter or 14 cup margarine
  • 12 cup firmly packed brown sugar
  • 2 teaspoons flour
  • 3 tablespoons milk
  • 12 teaspoon rum flavoring


  1. Prepare topping: In sauce pan, combine topping ingredients.
  2. Cook over medium heat until mixture comes to a rolling boil.
  3. Spoon topping equally into two 9-inch ungreased cake pans.
  4. Crescents: Combine brown sugar, pecans, and rum flavoring.
  5. Seperate crescent dough into triangles.
  6. Brush triangles with melted butter or margarine.
  7. Sprinkle each triange with sugar mixture.
  8. Roll triangles up.
  9. Cut them in half crosswise.
  10. Place cut side down in pan. (One can of crescent rolls will go into each 9-inch round cake pan. It will look like the pans aren't full before you bake them, but see my picture after baking--they fill the pans perfectly).
  11. Brush tips with melted butter or margarine.
  12. Place pan on foil or cookie sheet during baking to prevent spillovers.
  13. Bake at 375 degrees for 15 to 20 minutes, or until golden brown.
  14. Immediately invert pan to remove rolls or just use a big spoon or spatula to scoop up the desired serving onto individual plates and you can also spoon as little or as much of the sauce mixture onto the tops of the rolls as you want as well.

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