I adapted this recipe from one I fell in love with while working at Weight Watchers Magazine. These make a nice addition to a simple breakfast or special brunch--with minimal effort and few ingredients.
8 tablespoons caramel sundae syrup
1 (8-ounce) can refrigerated crescent rolls
1/4 cup firmly packed brown sugar
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees.
Coat 8 muffin tins with cooking spray; spoon caramel syrup into bottom of each tin.
Unroll dough, separating into 4 large rectangles. Divide sugar and walnuts evenly among each rectangle; sprinkle with cinnamon. Press toppings gently into dough. Beginning at long edges, roll up each rectangle; pinch ends and seam to seal.
Cut each roll into 6 slices. Place 3 slices, cut sides down, in coated muffin tins. Bake at 350 degrees for 12 minutes or until lightly browned.
Remove from oven and immediately run a knife around edges of rolls to release; invert onto platter and serve.
Yield: 8 servings