Description
Crescent Caramel Rolls are sticky, gooey, and irresistibly sweet rolls with luscious caramel sauce, cinnamon-sugar filling, and optional crunchy pecans, perfect for breakfast, dessert, or a snack.
Ingredients
- 8 tablespoons butter, divided, softened
- 1 cup firmly packed brown sugar
- ¼ cup water
- ½ cup chopped pecans (optional)
- 2 cans (8 oz each) refrigerated crescent rolls
- ¼ cup sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 375°F.
- In an ungreased 9×13-inch baking pan, melt 5 tablespoons of butter in the oven.
- Stir in ¾ cup brown sugar, water, and pecans (if using). Set aside.
- Separate each can of crescent dough into 4 rectangles, pinching the perforations to seal.
- Spread the remaining 3 tablespoons of softened butter evenly over each rectangle.
- Combine sugar, cinnamon, and remaining ¼ cup brown sugar. Sprinkle this mixture evenly over the buttered dough.
- Starting at the shorter side, roll up each rectangle tightly. Cut each roll into 4 slices, making 32 pieces total.
- Place the rolls cut side down in the prepared pan over the caramel mixture.
- Bake for 20-25 minutes or until golden brown.
- Immediately invert the pan onto a baking sheet to release the rolls and caramel sauce. Serve warm.
Notes
- Omit pecans if you prefer nut-free rolls.
- Add chopped walnuts or pecans on top for extra crunch.
- Use maple syrup instead of water for a richer caramel flavor.
- Sprinkle with powdered sugar after baking for added sweetness.
- Serve with vanilla ice cream for an indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 118
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
