Thanks for the link, luv the cinnamonbuns, always looking for ways to make them oddie

Mine are very similar to yours Lou - minus those raisins. We are in a no raisin household mostly because I do the shopping and cooking! I use chopped maraschino cherries and walnuts. Ann yours look so good too. My husband has a no cream cheese policy though - I still married him. Love, love cream cheese. Baking them lower in the oven helped a lot. Thanks for the input.

Madonna, I can surely stop at one, that's not the problem. What do I do with the rest of the batch? Elery is also dieting, he wants to lose weight to make it easier on his "new" hip and knee. I'm along for the ride, so I'm not sabotaging his efforts, we're both eating the same things. But I just picked up beef AND pork, and we have those 3 deer that Elery shot last fall. My freezers look like this: Freezer #1 with beef produce: Freezer #2 (upright) with pork, one whole shelf is just bacon: Freezer #3, beef and venison: As you can see, there's no place to put leftover cinnamon rolls, and I don't dare eat them ALL. Then again, I could invite Amanda and Dave and the kids over, except that Amanda is celiac and can't eat them either! Annie

I got this from the Pillsbury site the other day. I haven't tried them yet, but they sure sounded good. I think I saw someplace they have crescent rolls now that come in a sheet without the perforations. CARAMEL CRESCENT 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 pecans, divided Preheat oven to 375 degrees. Butter a 9 or 10-inch round cake pan or pie plate. Soften the caramel dip in the microwave for a few seconds, then spread in the bottom of the baking pan. Separate the dough into 4 rectangle pieces, then seal the perforations with fingers. Spread each rectangle with 1 tablespoon soft butter . In a small bowl combine the sugar with cinnamon. Sprinkle the cinnamon/sugar mixture over the butter, then sprinkle with about 1/4 cup chopped nuts. Roll each rectangle pinwheel-style beginning at the short end. Slice the roll into thirds. Place cut side down into the pan with the caramel in it. Bake for about 20-22 minutes or until golden. Immediately invert onto a serving plate, spooning any caramel in the pan over the rolls.