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Quick Crescent Caramel Rolls
Quick Crescent Caramel Rolls
Your kids will love you for making these.

8 tablespoons butter or margarine, divided
3/4 cup packed brown sugar
1/4 cup water
1/2 cup chopped pecans (optional)
2 (8-ounce) cans refrigerated crescent dinner rolls
1/4 cup sugar
2 teaspoons cinnamon

Preheat oven to 375°.  In ungreased 9x13-inch baking dish, melt 5 tablespoons butter in oven.  Stir in brown sugar, water, and pecans, if desired.  Set aside.  Separate each can of dough into 4 rectangles.  Pinch perforations together to seal.  Spread with 3 tablespoons softened butter.  Combine sugar and cinnamon; sprinkle over dough.  Starting at shorter side, roll up each rectangle.  Cut each roll into 4 slices, making 32 pieces.  Place cut-side down in prepared pan.  Bake 20–25 minutes, until golden brown.  Invert immediately to remove from pan.  Serve warm.  Makes 32 rolls.
Hint:  To reheat, wrap in foil and warm at 350° for 10–15 minutes.
Editor’s Extra:  Nice to drizzle a little powdered sugar glaze on top.
Homecoming (Texas)




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