Easy Saturday Morning Crescent Caramel Rolls

• 1/4 cup caramel apple dip
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 4 tablespoons butter (very soft)
• 1/4 cup white sugar
• 1 -2 teaspoon cinnamon
• 1 cup chopped walnuts or 1 cup pecans, divided

1. Set oven to 375 degrees.
2. Butter a 9 or 10-inch round cake pan or pie plate.
3. Soften the caramel dip in the microwave for a few seconds, then spread in the bottom of the baking pan.
4. Separate the dough into 4 rectangle pieces, then seal the perforations with fingers.
5. Spread each rectangle with 1 tablespoon soft butter.
6. In a small bowl combine the sugar with cinnamon.
7. Sprinkle the cinnamon/sugar mixture over the butter, then sprinkle with about 1/4 cup chopped nuts.
8. Roll each rectangle pinwheel-style beginning at the short end.
9. Slice the roll into thirds.
10. Place cut side down into the pan with the caramel in it.
11. Bake for about 20-22 minutes or until golden.
12. Immediately invert onto a serving plate, spooning any caramel in the pan over the rolls.

caramel apple, rolls, butter, white sugar, cinnamon, walnuts

Taken from www.food.com/recipe/easy-saturday-morning-crescent-caramel-rolls-192616 (may not work)