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By: Care B.
| Description: | ||
| Time: | 30 min (15 min to prepare, 15 min to cook) | |
| Meal type: | Breakfast | |
| Ethnicity: | American | |
| Number of Servings: | 6 | |
| Ingredients: | ||
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1/2 cup Chopped peacans 1/2 cup Butter 1/2 cup firmly packed lite brown sugar 4 tablespoons Corn Syrup 1 1/2 teaspoons Grounded Cinnamon, divided 1 OZ (8oz.) Can refrigerated crescent rolls 1 1/2 teaspoons Sugar |
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| Directions: | ||
| Preheat oven to 375 degrees. Bake pecans and butter in a lightly greased 8-inch round cake pan for 2 minutes. Swirl pan to combine, and bake 2 more minutes. Remove from oven and stir in brown sugar, corn syrup and 1 teaspoon cinnamon; spread mixture over bottom of pan. Unroll crescent roll dough and separate into 4 rectangles, pressing perforations to seal. Stir together white sugar and remaining 1/2 teaspoon cinnamon; sprinkle over rectangles. Roll up each rectangle tightly, starting at 1 long side; press edges to seal. Cut each log into 5 slices; place slices, cut sides down, in prepared pan. (Space slices equally in pan; they will not touch.) Bake for 14 to 16 minutes or until center rolls are golden brown and done. Remove from oven and immediately invert pan onto a serving plate. Spoon any topping in pan over rolls. Eat while warm! |
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| Notes: | ||
| The original recipe called for half the amount of... | ||
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