Ingredients
1/4
cup unsalted butter
3
tablespoons packed brown sugar
1
tablespoon hazelnut spread with cocoa (from 13-oz jar)
1/4
cup granulated sugar
2
teaspoons ground cinnamon
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Preparation
Heat oven to 350°F. Spray 6 regular-size muffin cups with cooking spray.
In 1-quart saucepan, heat butter, brown sugar and hazelnut spread over medium heat, stirring with whisk until melted and well combined. Spoon about 1 tablespoon mixture into each muffin cup. Reserve remaining mixture.
In large bowl, stir together granulated sugar and cinnamon; set aside.
Remove dough from can; cut into 48 equal pieces. Place each piece of dough into sugar-cinnamon mixture; toss gently to coat. Place 8 coated dough pieces in each muffin cup.
Bake 12 to 15 minutes or until golden brown. Cool on pan 1 minute. Turn pan upside down onto serving plate; turn mini breads right side up. Drizzle reserved hazelnut spread mixture over tops.
