Mix:
1/2
C. brown sugar
1/3 C. whipping cream or half & half
Spray a 9x9 inch round cake pan. Pour brown sugar mixture over bottom of pan.
Top with (optional):
1/4 C. walnuts
Mix:
2 Tbsp. sugar
1 tsp. cinnamon
Open can of refrigerated crescent rolls. Roll into 2 rectangles. Cover with cinnamon and sugar mixture. Roll up along short side. Slice into 4 pieces each for 8 rolls. Space evenly into pan. Bake at 350 degrees for 15-20 minutes, until brown.
1/3 C. whipping cream or half & half
Spray a 9x9 inch round cake pan. Pour brown sugar mixture over bottom of pan.
Top with (optional):
1/4 C. walnuts
Mix:
2 Tbsp. sugar
1 tsp. cinnamon
Open can of refrigerated crescent rolls. Roll into 2 rectangles. Cover with cinnamon and sugar mixture. Roll up along short side. Slice into 4 pieces each for 8 rolls. Space evenly into pan. Bake at 350 degrees for 15-20 minutes, until brown.
Recipe from Jill
Winkler
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