Ingredients Jump to Instructions ↓

  1. 2 tubes refrigerated crescent roll dough cinnamon sugar

  2. 1/2 c. margarine

  3. 1/2 c. brown sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Open crescent roll dough and do not tear triangles apart. Lay the two rectangles of dough side by side and roll until the rectangle is longer than it is wide. Sprinkle with cinnamon and sugar and roll tightly into a long roll. Cut into ½ inch slices. Mix margarine, brown sugar, and corn syrup into a paste and spread in the bottom of a 9 x 9 pan. Place rolls side by side on top of margarine mixture. Bake until the caramel is bubbly and rolls are golden brown. Remove from oven and flip pan over onto a plate or serving dish and serve caramel side up.


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