Quick Crescent Caramel Rolls

Serves: 5
Total Calories: 636
Yield: 32 rolls


8 tablespoons margarine, divided
3/4 cup firmly packed brown sugar
1/4 cup water
1/2 cup chopped pecans (optional)
2 (8-ounce) cans refrigerated crescent rolls
1/4 cup sugar
2 teaspoons cinnamon


In ungreased 9x13-inch pan, melt 5 tablespoons margarine in oven. Stir in brown sugar, water, and pecans. Set aside. Separate each can of roll dough into 4 rectangles. Pinch perforations together to seal. Spread with 3 tablespoons softened margarine. Combine sugar and cinnamon; sprinkle over dough. Starting at shorter side, roll up each rectangle. Cut each roll into 4 slices, making 32 pieces. Place cut side down in prepared pan. Bake at 375° for 20–25 minutes until golden brown. Invert immediately to remove from pan. Serve warm.

Hint: To reheat, wrap in foil and warm at 350° for 10–15 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 636
Calories from Fat: 287

This Quick Crescent Caramel Rolls recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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