3 tbsp. packed brown sugar
¼ cup Karo® corn syrup
¼ cup coarsely chopped pecans
2 tbsp. softened margarine
1 8oz. can refrigerated crescent dinner rolls
1 tsp. cinnamon
In small bowl, combine 2 tbsp. of brown sugar, corn syrup, pecans and 1 tbsp. of margarine. Spoon 2 tsp. mixture into each of 9 2½” muffin pan cups.
Unroll entire crescent roll dough; pinch seams together to form 1 rectangle.
Combine remaining 1 tbsp. brown sugar and cinnamon. Spread dough with
remaining 1 tbsp. margarine; sprinkle with cinnamon mixture. Roll up form
short end. Cut into 9 slices. Place on e slice in each prepared muffin pan cup.
Bake at 350° for 25 minutes or golden brown. Immediately invert pan onto
cookie sheet or tray; cool 10 minutes.
9 buns
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