Sticky Croissants

• 1 (8 ounce) can croissants
• 13 cup caramel sauce, dip
• 1 tablespoon brown sugar
• 12 teaspoon cinnamon
• 1 tablespoon butter, melted
• 2 tablespoons brown sugar
• 2 tablespoons caramel sauce, dip
• 1 teaspoon cinnamon

1. Roll out croissants, make 4 rectangles sealing the edges between the croissants that you have connected.
2. Combine 1/3 cup caramel, 1 tbsp brown sugar, and 1/2 tsp cinnamon.
3. Spread 1/4 of caramel mixture evenly over each rectangle.
4. Roll up starting at one of the shorter edges of each rectangle.
5. Freeze for 10 minutes to make slicing easier.
6. Once firmer, slice each log into 4 rolls.
7. Combine melted butter, 2 tbsp brown sugar, 2 tbsp caramel, and 1 tsp cinnamon in bottom of 9 inch circle cake pan.
8. Spread evenly over entire bottom.
9. Place all 16 rolls into pan on top of caramel mixture.
10. Bake at 375 degrees for 10-14 minutes.
11. Enjoy!

croissants, caramel sauce, brown sugar, cinnamon, butter, brown sugar, caramel sauce, cinnamon

Taken from www.food.com/recipe/sticky-croissants-238545 (may not work)