Due to a switch-over in internet stuffs yesterday, I stopped in the middle of creating this post and was so distracted I never came back to finsih. So…a little later than I normally post but this treat is yummy, I think it’s worth the wait. 😉 As y’all probably know, I’m a total sucker for sticky buns. And caramel is a favorite flavor so this easy treat has double appeal for me.
Prep Time: 15min.
Total Time: 35min.
Servings: 8 servings
Refrigerated crescent dough is topped with sugar, cinnamon, pecans and raisins, rolled up, sliced and baked in gooey caramel for a breakfast treat.
What You Need
16 KRAFT Caramels
2 Tbsp. milk
3/4 cup chopped PLANTERS Pecans, divided
1 can (8 oz.) refrigerated crescent dinner rolls
1/4 cup sugar
1 tsp. ground cinnamon
2 Tbsp. raisins
Heat oven to 375ºF.
Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted, stirring after each minute. Pour into 8-inch round pan sprayed with cooking spray; top with 1/2 cup nuts.
Unroll crescent roll dough; separate into 2 rectangles. Press perforations in each rectangle together to seal. Mix remaining nuts, sugar, cinnamon and raisins; sprinkle over dough. Roll up each rectangle, jelly-roll fashion, starting at one short end; cut into 4 slices. Place, cut sides down, in prepared pan. (Sprinkle with any sugar mixture that may have fallen out of rolls.)
Bake 17 to 20 min. or until lightly browned. Immediately invert pan onto plate; remove pan. Spread any caramel from pan over buns. Cool slightly.
As always, CLICK HERE to get all the deets from the Kraft kitchens.
Dr. Liz Graham Lightfoot as two “kids” with cravings for caramel. Michael and Micah have been known to grab the entire pan and disappear. Good thing Liz knows them and always makes a second batch that she hides for herself! If you want to know more about how Liz and Lightfoot hooked up, their story is fully told in MOONSTRUCK: SECRETS or you can grab BAD MOON for the down and dirty version. 😉