Author
Unknown
Recipe
Carmel Layer
| Measurements | Ingredients |
|---|---|
| 5 Tbsp | Margarine (or Butter) |
| Cup | Brown Sugar, packed |
| Cup | Water |
| Cup | Chopped Pecans |
Roll and & Filling Ingredients
| Measurements | Ingredients |
|---|---|
| 2 (8-oz) cans | Refrigerated Crescent Dinner Rolls |
| 3 Tbsp | Butter or Margarine, softened |
| Cup | Sugar |
| 2 tsp | Cinnamon |
Instructions
- Preheat oven to ().
- Place the 5 Tbsp margarine (or butter) in an ungreased 13x9 inch baking pan. Place the pan in the preheating oven for a few minutes, just until the margarine/butter is melted. Remove pan carefully from the oven.
- Stir the cup brown sugar and cup water into the melted margarine/butter directly in the pan until combined.
- Sprinkle the cup chopped pecans evenly over the brown sugar mixture.
- In a small bowl, combine the cup sugar and 2 tsp cinnamon. Set aside.
- Open both cans of crescent dough. Separate the dough from each can into 4 rectangles (making 8 rectangles total). Press firmly on the diagonal perforations within each rectangle to seal them into solid rectangles.
- Spread the 3 Tbsp softened butter or margarine evenly over the surfaces of all 8 dough rectangles.
- Sprinkle the prepared cinnamon-sugar mixture evenly over the buttered rectangles.
- Starting from the shortest side of each rectangle, roll it up tightly into a log shape. You will have 8 short logs.
- Cut each log into 4 equal pieces. This will give you 32 small rolls.
- Place the rolls cut-side down into the prepared pan, arranging them on top of the caramel-pecan mixture.
- Bake for 20-25 minutes, or until the rolls are puffed and golden brown.
- Immediately after removing the pan from the oven, carefully place a large heatproof serving platter over the pan and quickly invert the rolls onto the platter. If any caramel or pecans remain in the pan, scrape them out and place them over the rolls.
- Serve warm.
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