These mini caramel pecan cinnamon rolls are made practically effortless with one easy ingredient. They’re only 6 ingredients, and so easy to make, and they bring together the flavors of warm cinnamon, sweet, caramel and the crunch of pecans all in a wrapped up swirl of delight.
These mini caramel rolls are so good for an easy breakfast or dessert. They’re similar to our Pillsbury crescent roll cinnamon rolls, and are just as easy to make – but have a sweet gooey caramel sauce and chopped pecans instead of icing on top.
They are perfect for a sweet treat, for breakfast, or for brunch. They’d be a great option for a holiday morning because they’re so easy you don’t have to stress over a time consuming breakfast – and can count on all the other important parts of the meal like the turkey, the ham, or the mashed potatoes.
The Best Crescent Roll Sticky Buns
- Practically Effortless – Thanks to using canned crescent rolls for the dough in these little sweeties, you don’t have to worry about your yeast, or wait for any dough to rise. They’re such an easy treat that is perfect for a busy morning or to satisfy that sweet spot.
- Irresistible Flavor Combo – The combination of ground cinnamon, sweet caramel, and crunchy pecans is a symphony of flavors that are perfect when paired together. The sweet, nutty, warm flavors are so good together!
Pecan Crescent Rolls Ingredients
This is a quick overview of the ingredients you’ll need for this Caramel Pecan Cinnamon Rolls Recipe . Specific measurements and full recipe instructions are in the printable recipe card below.
- Canned Crescent Rolls – even easier, use Crescent Roll Sheets
- Butter
- Brown Sugar
- Ground Cinnamon
- Corn Syrup
- Pecans
How to make Mini Caramel Pecan Rolls?
- Roll out the dough. Spread the crescent roll dough out and pinch together the seams to create one big rectangle (if you’re using Crescent Roll Sheets you can skip this).
- Make the caramel. Combine the butter, brown sugar, and corn syrup in a small sauce pan. Heat over medium until the mixture boils, stirring often until the sugar is dissolved.
- Pour the caramel into a greased 9 inch square pan. Sprinkle the chopped pecans over the caramel
- Prepare the rolls. Spread the melted butter over the dough. Combine the cinnamon and brown sugar in a small bowl. Sprinkle the mixture over the top of the dough. Roll the dough into a log, then cut it into 16 pieces.
- Bake the rolls. Add the cinnamon rolls into the caramel in the baking dish in rows of four. Bake until the rolls are golden on top.
- Flip over. Place a plate or baking dish over the top of the pan and flip them over together. Leave the baking dish over the rolls for about amount to allow the rolls, and the caramel syrup to fall over the top. Enjoy warm.
Tips and Tricks:
- Use a muffin tin – Instead of a baking pan, add a spoonful of caramel and pecans to a mini muffin tin, and add the rolls on top. This will make them a little more crunchy on the edges.
- Toast Pecans – for a little extra nutty flavor, toast the pecans in the oven on a baking sheet, and bake them for about 7 to 8 minutes, stirring them occasionally.
- Salted Caramel – Add a little sea salt to the caramel sauce for a salty twist.
Storage Instructions
Let the caramel rolls cool to room temperature, then store them in an airtight container at room temperature for up to 2 days. Reheat them for a few seconds in the microwave to enjoy them warm again.
Can I make these in advance?
To make the rolls in advance, I recommend assembling the pan of rolls, and storing it in the fridge overnight. When you’re almost ready to enjoy them – bake them up and enjoy warm.
Can I use a different type of nuts?
Of course, you can. You can experiment with other nuts like walnuts, or almonds based on your preference.
These mini caramel pecan rolls are a great cheater version of the very popular pecan sticky buns. They’re soft, gooey, and so delicious and perfect for a sweet breakfast!
More Breakfast Recipes
- Cinnamon Roll French Toast Casserole
- Biscuit Breakfast Casserole
- Strawberry French Toast Casserole
- Pumpkin Waffles
- Homemade Maple Syrup Recipe
- Cream Cheese Crepe Filling
- No Yeast Cinnamon Rolls
- Banana Bread Cinnamon Rolls
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Mini Caramel Pecan Cinnamon Rolls
Ingredients
For the Dough:
- 8 oz canned Pillsbury Crescent Rolls
For the Caramel Pecan Topping:
- 3 TBS butter
- 1/3 cup brown sugar
- 1 1/2 TBS corn syrup
- 1/4 cup pecans (chopped)
For the Filling:
- 5 TBS brown sugar
- 2 TBS butter (melted)
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x9inch baking pan and set it aside.
For the Dough:
- Spread the crescent roll dough out, and pinch together the seams from 4 of the triangles. Repeat with the 4 additional triangles and then press together the two squares to create one long rectangle.
- Use a rolling pin to smooth the seams and roll the dough into a nice rectangle. Set aside.
For the Caramel Pecan Topping:
- Combine the brown sugar, butter, and corn syrup in a small sauce pan. Heat over medium heat until the mixture boils, stirring often to mix everything together.
- Heat over medium high heat until mixture boils, stirring often to mix everything together.
- Pour caramel into a greased 9×9 in baking pan.
- Sprinkle the chopped pecans over the caramel.
For the Filling:
- Spread the melted butter over the dough.
- Combine the brown sugar and cinnamon in a small bowl.
- Sprinkle the cinnamon mixture over the top of the dough.
- Roll into a long log. Cut into 16 equal pieces.
- Place the cinnamon rolls into the caramel in the baking dish.
- Bake for 18-20 minutes until the tops are golden.
- Allow the pan to set for 2-3 minutes.
- Place another pan or dish over your baking dish, flip over together.
- Leave the baking dish over the cinnamon rolls for about a minute to allow caramel to fall down, and make sure cinnamon rolls fall down too.
- Enjoy warm.
Nutrition
These mini caramel pecan cinnamon rolls were first posted on November 16, 2015. The photos and blog text were updated for clarity on February 9, 2024.
This was originally a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.
Mel says
Wow, these were incredible! And so easy to make. Loved everything about it!
Jessica says
THESE WERE SO GOOD. I already can’t wait to make them again! Thanks for the recipe 🙂
Aimee says
So glad they were a favorite 🙂
Susan says
Yum! Now I know how I can use up my leftover corn syrup! Can’t wait to try these.
Aimee Berrett says
Thank you Susan! I promise you’ll love them!