Ingredients Jump to Instructions ↓

  1. 2 (8-ounce) packages refrigerated crescent dough

  2. 1 (16-ounce) roll chocolate chip cookie dough

  3. 1/2 cup brown sugar

  4. 3/4 cup chopped pecans

  5. 1/4 cup butter

  6. 1 (3-ounce) package cream cheese, softened

  7. 2 cups powdered sugar

  8. 1 teaspoon vanilla

  9. 2-3 tablespoons cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Spray two 9-inch round cake pan with nonstick baking spray containing flour and set aside. Open dough packages and separate crescent dough into four long rectangles. Place two rectangles side by side, matching up the long sides. Overlap edges slightly and press firmly to make two large rectangles. Place small amounts of cookie dough onto the dough rectangles; pat gently to form an even layer. Sprinkle with brown sugar and pecans. Starting at long side, roll dough up jelly roll fashion; pinch seam firmly. Cut each roll into 12 pieces and arrange pieces, cut side up, in prepared pans. Bake at 350 degrees for 30 to 35 minutes or until rolls are golden brown. Cool 15 minutes on wire rack. While rolls are cooling, place butter in small saucepan over medium heat. Melt butter, then cook, watching carefully, until butter browns, about 5-8 minutes. Remove from heat and stir in cream cheese until melted, then add powdered sugar and vanilla; beat well. If necessary, add enough cream until desired spreading consistency. Frost warm rolls, then remove from pan and serve.

  2. rolls


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