Sticky Croissants - croissants

Method

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