Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, melted

  2. 1/2 cup flaked coconut

  3. 2/3 cup brown sugar

  4. 1/2 cup chopped pecans

  5. 2 Tbsp. flour

  6. 2 cans refrigerated crescent roll dough

  7. 1/4 cup brown sugar

  8. 2 Tbsp. butter

  9. 2 ounces cream cheese, softened

  10. 1-1/2 cups powdered sugar

  11. 1-2 Tbsp. milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Combine 1/4 cup melted butter, coconut, 2/3 cup brown sugar, pecans, and flour in small bowl and mix well.

  2. Divide crescent dough into 16 wedges. Place a rounded spoonful of brown sugar mixture on wide side of each wedge. Roll up, starting with wide end and enclosing filling, making 16 rolls in all. Gently form rolls into a curved crescent shape and place on ungreased cookie sheets.

  3. Bake at 375 degrees for 12-15 minutes until light brown. When done, remove to wire rack to cool.

  4. Meanwhile, for frosting, in small saucepan, combine 1/4 cup brown sugar and 2 Tbsp. butter and bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat and beat in cream cheese until smooth, then beat in powdered sugar with wire whisk. Add milk if necessary for spreading consistency. Frost rolls while rolls and frosting are warm. Makes 16 sweet rolls


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