Gooey Cinnamon Rolls

Gooey Cinnamon Rolls No yeast needed! 1/2 cup Karo syrup 2 cans refrigerated crescent rolls 1 cup of sugar 1/8 cup cinnamon 1 stick of butter melted Preheat the oven to 350 degrees. Open the cans of refrigerated crescent dough and unroll the pieces on a clean countertop or table. After you unroll both the cans of crescent dough, you should have 8 rectangles that contain 2 triangles each. Make 2 rows of 4 rectangles and use your fingers to seal the perforations so it's one solid piece of dough. Spoon the melted butter over the dough just until it is all moist, then set butter aside. In a medium mixing bowl, mix together sugar and cinnamon. Spoon cinnamon and sugar mixture over the butter on the dough until evenly covered. Set remaining sugar mixture aside for later use. Grease a 9 x 13 pan and pour the Karo syrup into the bottom of the pan. Take ends of crescent dough and roll lengthwise until edges are tucked around the other side of the dough. Once dough is rolled, take a knife and slice the dough into 1 inch slices. Place each slice into the pan, on top of the Karo syrup. Repeat until the entire roll has been sliced. When all slices are in the pan, pour the remaining butter evenly across the top. Top with remaining cinnamon sugar mixture. Bake for 15-20 minutes (depending on your oven) As soon as cinnamon rolls are cooked, remove from oven. Place a piece of foil or parchment paper on top of a cookie sheet. Place the cookie sheet upsidedown (parchment or foil side down) on top of the pan of cinnamon rolls. Very quickly flip the pan over so the cinnamon rolls are now on the cookie sheet. The middle row of cinnamon rolls may be a bit doughy, if this is the case, hurry and eat the rolls on the edges then put the rolls on the cookie sheet back in the oven to bake up just a bit more 😉 Once done, remove from oven, let cool for about 5 minutes, then serve