Crescent Caramel Walnut Rolls are easy to make thanks to the refrigerated crescent rolls and oh so very good!! They would be the perfect little addition to a weekend breakfast, brunch or a coffee break in the afternoon. One container of crescent rolls makes 8 little rolls filled with walnuts and glazed with a delicious caramel topping. These are just to easy and good to pass up, Enjoy!
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Crescent Caramel Walnut Rolls
1/4 cup packed light brown sugar
1/4 cup butter,softened
2 tablespoons light corn syrup
One 8 ounce can refrigerated crescent rolls
2 Tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup walnuts, chopped fine
Preheat oven to 375 degrees. Pan used – 8 inch ungreased cake pan.
Whisk together thoroughly the light brown sugar, butter and corn syrup in a small bowl. Spread evenly onto the bottom of an ungreased 8 inch cake pan.
Unroll crescent rolls and divide into 2 rectangles with 4 crescent rolls each. Press the perforations together in each rectangle.
Mix the sugar and cinnamon in a small bowl, sprinkle evenly over both rectangles. Sprinkle one tablespoon walnuts over each rectangle. Starting at the shorter end of the rectangle , roll each rectangle up. Pinch the edges to seal. Cut each rectangle into 4 slices. Place slices, cut side down into brown sugar/butter mixture in pan.
Bake 20 to 27 minutes or until golden brown. Cool for 1 minute in baking pan, place a heat proof plate over the pan , turn out onto plate. Serve warm or cooled
Adapted from Pillsbury