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Cook'n with Betty Crocker 
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Quick Breakfast Roll |
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Print this Recipe Open an 8-ounce can of refrigerator crescent rolls; spread dough out flat. Heat together in a saucepan 1/2 cup honey, 1/4 cup sugar, 1/4 cup chopped nuts, 2 tablespoons butter or margarine, and 1/4 teaspoon ground cinnamon. Bring this mixture to a boil; brush on dough. Sprinkle with extra ground cinnamon and sugar; roll up, and bake according to package instructions. Drizzle remaining boiled topping over roll. Quick Breakfast Roll comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Biscuits Coffee Cake Corinthian Currant Bread Golden Orange-Raisin Loaf Muffins Pancakes Quick Cinnamon Coffee Cake Five Dozen Refrigerator Raisin Bran Muffins Graham Bread Pineapple Coffee Bread Quick Breakfast Roll Townhouse Date Bread Water Rolls Freezer French Toast |
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