Go Back
–+ servings
A close up of mini sticky pecan rolls topped with chopped pecans and caramel sauce.
Print Recipe
No ratings yet

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 minutes
Total Time18 minutes
Servings: 16

Ingredients

  • 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)

Instructions

  • 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.