Ingredients
1/3 cup packed brown sugar1/3 cup butter, cubed2 tablespoons light corn syrup1-1/2 teaspoons 2% milk1 tube (8 ounces) refrigerated crescent rolls2 teaspoons sugar1/2 teaspoon ground cinnamon
Preparation
Preheat oven to 375°. In a small saucepan, combine brown sugar, butter, corn syrup and milk; cook and stir over medium heat until blended. Pour into a greased 9-in. pie plate.
Separate crescent dough into 4 rectangles; gently press perforations to seal. In a small bowl, mix sugar and cinnamon; sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
Cut each roll into 9 slices; place in prepared dish, cut side down. Bake 15-18 minutes or until golden brown. Cool 1 minute before inverting onto a serving plate.
