Breakfast Sweet Rolls

Breakfast Sweet Rolls by

John Gifaldi


Serves: 6


  • 6 tbsp. butter
  • 6 tsp. brown sugar
  • 1 tbsp. pecans, chopped
  • 1 pack refrigerated dough crescent rolls from the dairy section


  1. Heat oven to 400°F.
  2. Grease a muffin pan with 6 individual cups with butter. Place 1 tbsp. of butter in each slot followed by 1 tbsp. of brown sugar and finally distribute the chopped pecans.
  3. Remove the crescent rolls from their package but do not unroll. Cut into 6 pieces, press one in each cup of the muffin pan.
  4. Bake for 8-10 minutes, until the rolls are golden brown. Remove from the oven and let set for several minutes then turn the pan upside down on a serving dish and enjoy!