Serves: 0
Open an 8-ounce can of refrigerator crescent rolls spread dough out flat. Heat together in a saucepan 1/2 cup honey, 1/4 cup sugar, 1/4 cup chopped nuts, 2 tablespoons butter or margarine, and 1/4 teaspoon ground cinnamon. Bring this mixture to a boil brush on dough. Sprinkle with extra ground cinnamon and sugar roll up, and bake according to package instructions. Drizzle remaining boiled topping over roll.
This Quick Breakfast Roll recipe is from the Recipes for Busy Days Cookbook. Download this Cookbook today.
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