Description
Delightfully gooey and sweet Crescent Caramel Rolls made with refrigerated crescent dough, a rich caramel pecan sauce, and a cinnamon-sugar filling. These easy-to-make rolls bake to golden perfection and are inverted with luscious caramel sauce for a perfect dessert or breakfast treat.
Ingredients
Scale
Caramel Sauce
- 5 tablespoons butter
- 3/4 cup firmly packed brown sugar
- 1/4 cup water
- 1/2 cup chopped pecans (optional)
Rolls
- 2 cans (8 oz each) refrigerated crescent rolls
- 3 tablespoons softened butter (remaining from total 8 tablespoons)
- 1/4 cup sugar
- 2 teaspoons cinnamon
- 1/4 cup firmly packed brown sugar (remaining from total 1 cup)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the rolls.
- Make Caramel Base: Place an ungreased 9×13-inch baking pan in the oven and melt 5 tablespoons of butter in it. Once melted, carefully remove and stir in 3/4 cup brown sugar, 1/4 cup water, and chopped pecans if using. Set aside the caramel mixture in the pan.
- Prepare Dough Rectangles: Separate each can of crescent dough into 4 rectangles by pinching perforations to seal, resulting in 8 rectangles total.
- Butter the Dough: Spread the remaining 3 tablespoons softened butter evenly over each rectangle’s surface.
- Add Cinnamon Sugar: In a small bowl, combine 1/4 cup sugar, 2 teaspoons cinnamon, and the remaining 1/4 cup brown sugar. Sprinkle this mixture evenly over the buttered rectangles.
- Roll & Slice: Starting from the shorter side, roll up each rectangle tightly into a log. Cut each log into 4 equal slices, making 32 rolls total.
- Arrange Rolls: Place the sliced rolls cut side down over the caramel sauce mixture in the prepared pan.
- Bake: Bake the rolls in the preheated oven for 20 to 25 minutes or until they turn golden brown.
- Invert & Serve: Once baked, immediately invert the pan onto a baking sheet to release the rolls with the caramel sauce. Serve the rolls warm for the best flavor and texture.
Notes
- Use an ungreased pan to allow the caramel to set properly and to help with inversion.
- For a nut-free version, omit the chopped pecans.
- Make sure to pinch the crescent dough perforations well to prevent filling seepage.
- Serve warm for gooey, soft rolls; these can be reheated gently if made ahead.
- Can be stored covered in the refrigerator for up to 2 days and reheated before serving.
