Easy morning caramel rolls to satisfy anyone’s palette!
2 cans 8 ct. Crescent Rolls
1 cup light brown sugar
1 cup finely chopped walnuts, pecans or almonds
1 stick butter
12 cup powdered sugar
1 tbsp milk
No nutrition information available
Heat oven to 375. On two large cookie sheets, press out 12 of each crescent roll dough (4triangles) to a flat rectangle shape; the entire length of the cookie sheet. Chop nuts to a fine grade in food processor. Sprinkle ¼ cup brown sugar, ¼ cup nuts on each rectangle piece of dough.
Melt butter; drop by small teaspoons along length of dough. Bake 8-10 min. Mix powdered sugar and milk, drizzle over length of caramel rolls. Sprinkle cinnamon sugar on top.