Chocolate Toffee Cinnamon Sweet Rolls with Salted Caramel Icing

Directions

• 1. Heat oven to 350°F. Lightly grease 9-inch round or square pan.
• 2. Lightly flour work surface. Roll out crescent dough, but do not separate into triangles. Press seams together to form one rectangular dough sheet. Sprinkle surface with chocolate chips, toffee bits and cinnamon, pressing lightly into dough. Starting from long side, roll to form log. Cut log into 12 even slices (about 1-inch each) with sharp knife and sawing motion. Place rolls in prepared pan.
• 3. Bake 15 to 17 minutes or until golden brown. Meanwhile, prepare SALTED CARAMEL ICING. Spread icing on hot rolls. Garnish with additional chocolate chips or toffee bits, if desired. Makes 12 rolls.
• SALTED CARAMEL ICING
• 2 tablespoons unsalted butter
• 1 tablespoon milk
• 1/4 cup packed light brown sugar
• 1/4 teaspoon vanilla extract
• 1/8 to 1/4 teaspoon Kosher salt
• 1/3 cup powdered sugar
• Melt butter in small saucepan over low heat. Stir in brown sugar, milk, vanilla and 1/8 teaspoon salt. Cook, stirring constantly, over low heat for about 3 minutes. Do not boil. Remove from heat. With whisk, gradually blend in powdered sugar. Add additional salt, if desired. Add additional milk if needed for desired spreading consistency. Makes about 1/2 cup icing.
• Recipe created for The Hershey Company by Yellow Bliss Road.