Mini Caramel Rolls


1/3 c. packed brown sugar

1/3 c. butter, cubed

2 Tbsp light corn syrup

1 1/2 tsp milk

1 tube (8 oz) refrigerated crescent rolls

2 tsp sugar

1/2 tsp ground cinnamon

1. Combine brown sugar, butter, corn syrup and milk in a small saucepan. Cook and stir over medium heat until dissolved. Pour into a greased 9 in pie plate. Set aside.

2. Separate crescent dough into four rectangles; press perforations to seal. Combine sugar and cinnamon in small bowl. Sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch the seams together. 

3. Cut each into 9 slices; place cut side down in prepared pie plate. 

4. Bake at 375 degrees for 15-18 minutes or until golden brown. Cool in a pie plate for 1 minute before inverting onto serving plate.