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Mini Caramel Pecan Cinnamon Rolls

These mini caramel pecan cinnamon rolls are simple to make, only 6 ingredients and such a delicious breakfast or dessert!
Cook Time18 mins
Total Time18 mins
Servings: 16


  • 1 tube Pillsbury Crescent Rolls

For the Filling:

  • 2 TBS butter (melted)
  • 1/2 tsp cinnamon
  • 5 TBS brown sugar

For the Caramel Pecan Topping:

  • 3 TBS butter
  • 1/3 cup brown sugar
  • 1 1/2 TBS corn syrup
  • 1/4 cup pecans (chopped)


  • Preheat your oven to 350 degrees.
  • Spread your 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.
  • Combine your butter, brown sugar and corn syrup for your caramel topping in a small sauce pan.
  • Heat over medium high heat until mixture boils, stirring often to mix everything together.
  • Pour caramel into a greased 9x9 in baking pan.
  • Spread melted butter over the dough.
  • Combine your cinnamon and brown sugar in a small bowl.
  • Sprinkle the cinnamon and brown sugar over the top of the dough.
  • Roll into a long log and cut into 16 pieces.
  • Place your cinnamon rolls into the caramel in your baking dish.
  • Bake for 18-20 minutes until tops are golden.
  • Allow pan to set for 2-3 minutes.
  • Place a pan or dish over your baking dish, flip over together.
  • Leave your 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.