Prestissimo Caramel Pecan Rolls
Recipe By : Rhapsody of Recipes (Chattanooga Symphony Youth Orchestra)
- 5 tablespoons butter or margarine
- 3/4 cup brown sugar
- 1/4 cup water
- 1/2 cup chopped pecans
- 3 tablespoons butter or margarine -- softened
- 1/4 cup sugar
- 2 teaspoons cinnamon
- 2 8oz cans crescent rolls
Preheat oven to 375 degrees. In a 13 x 9 inch baking pan, melt
5 tablespoons of butter. Stir in brown sugar, water and pecans.
Separate each can of crescent roll dough into 4 triangles, and
seal perforations. Spread with 3 tablespoon softened butter. Combine
granulated sugar and cinnamon, sprinkle over buttered dough.
Roll up each triangle from the short side. Cut each roll into
4 slices. (It will be easier to slice if chilled.) Place in prepared
pan, cut side down. Bake for 20 - 25 minutes. Invert immediately
and spoon remaining sauce over tops of rolls. Rolls can be made
and sliced the night before and kept in refrigerator. Add "syrup"
the next day. These freeze beautifully.