“SWEET AS CAN BE” CARAMEL PECAN ROLLS

Grandson CHARLIE PERKINS (Nashville, Tennessee) shares that his grandma ALICE “SISSY” TARUMIANZ (Lookout Mountain, Tennessee) gives really great hugs. She is known as Sissy to family and friends and as Sis-Sis to her six grandchildren. Charlie loves playing outside with her, going to the park, and pretending to fix things with all of her tools. And like any loving grandma, Sis-Sis has been known to be the best at fixing booboos with her sweet kisses, Band-Aids, and the occasional Popsicle. Sis-Sis is a great cook and baker and taught Charlie’s mom, Laura Perkins, her way around the kitchen. Charlie is already proving to be a good helper to his mom and Sis-Sis.

TOPPING:

5 tablespoons butter

¾ cup brown sugar

¼ cup water

½ cup chopped pecans

ROLLS:

2 (8 ounce) cans crescent rolls

3 tablespoons butter, softened

½ cup sugar

2 teaspoons ground cinnamon

1 Preheat the oven to 375 degrees.

2 TO MAKE THE TOPPING, in a 9 × 13-inch baking pan, melt the butter. Stir in the brown sugar, water, and pecans.

3 TO MAKE THE ROLLS, separate each can of crescent roll dough into four rectangles and seal perforations. Spread with the softened butter. In a small bowl combine the sugar and cinnamon and sprinkle over the buttered dough.

4 Roll up each rectangle from the short side. Cut each roll into four slices. Place in the prepared pan, cut side down on top of the brown sugar, butter, and pecan mixture.

5 Bake for 20 to 25 minutes until lightly browned. Invert immediately and spoon any remaining sauce over the tops of the rolls. Serve warm for breakfast. Sis-Sis says these freeze beautifully!

MAKES 16 SERVINGS.