Mini Caramel Rolls

Here's the perfect warm treat for pajama-clad family mornings. These ooey-gooey baked rolls come together in moments—thanks to a tube of refrigerated crescent rolls—and disappear just as quickly.

Mini Caramel Rolls

Yield: 12 servings

Ingredients :

• 1/3 cup packed brown sugar
• 1/3 cup butter, cubed
• 2 tablespoons light corn syrup
• 1-1/2 teaspoons 2% milk
• 1 tube (8 ounces) refrigerated crescent rolls
• 2 teaspoons sugar
• 1/2 teaspoon ground cinnamon

Directions :

1. In a small saucepan, combine the brown sugar, butter, corn syrup and milk. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a greased 9-in. pie plate; set aside.
2. Separate crescent dough into four rectangles; gently press perforations to seal. In a small bowl, combine sugar and cinnamon; sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
3. Cut each into nine slices; place cut side down in prepared pie plate. Bake at 375° for 15-18 minutes or until golden brown. Cool in pie plate for 1 minute before inverting onto a serving plate.

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