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Petite Caramel Rolls

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“easy with crescent rolls”
READY IN:
40mins
SERVES:
8
YIELD:
16 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375°F.
  2. In bowl, combine brown sugar, margarine and corn syrup; blend well and spread in the bottom of a ungreased 8 or 9 inch round cake pan.
  3. Separate dough into 4 rectangles, firmly press perforations to seal.
  4. In small bowl combine sugar and cinnamon, sprinkle mixture evenly over rectangles.
  5. Sprinkle 1 T of pecans on each rectangle.
  6. Starting at shorter side, roll up each rectangle and pinch edges to seal.
  7. Cut each roll into 4 slices.
  8. Place cut side down, over brown sugar mixture in pan.
  9. Bake at 375F for 20 to 27 minutes or until golden brown.
  10. Cool in pan for 1 minute, invert onto serving platter or foil.
  11. Serve warm or cool.

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