Warm and gooey.
Doughy and dusted with cinnamon and sugar.
These are absolutely delicious and very rich. Perfect paired with a cup of coffee or hot apple cider, they’d make a wonderful treat for Thanksgiving morning.
The original recipe calls them caramel snickerdoodles, I guess because of the cinnamon and sugar, but when I went to make these I only had crescent rolls so that’s why we call them caramel crescent roll bites.
Whatever you want to call them is fine just make sure you call the family in to enjoy them with you or you may end up eating them all by yourself!
Allow to warm a tad because the caramel will be oozing and hot but then gobble them up because the
caramel will be oozy and warm 🙂
A couple of notes:
You probably want to line your cookie sheet with parchment paper since some of the caramel may leak during baking.
These are best eaten warm. Once they cool the caramel becomes slightly hard and not as tasty.