Ingredients for Petite Caramel Rolls
- 1/2 cup packed light brown sugar
- 1/4 cup margarine, melted
- 2 tablespoons light corn syrup
- Refrigerated Crescent Dinner Rolls
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon chopped pecans
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How to Make Petite Caramel Rolls
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1/2 cup packed brown sugar, 1/4 cup melted margarine, and 2 tablespoons of light corn syrup. Mix well until smooth.
- Spread the caramel mixture evenly in the bottom of an ungreased 8 or 9-inch round cake pan.
- Open the can of crescent rolls and separate the dough into 4 rectangles. Gently press the perforations to seal.
- In a small bowl, mix together 1/4 cup granulated sugar and 1 teaspoon of ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over each crescent roll rectangle.
- Sprinkle 1 tablespoon of chopped pecans over the cinnamon-sugar mixture, dividing evenly among the four rectangles.
- Starting from the shorter side, tightly roll up each rectangle. Pinch the edges to seal.
- Cut each roll into 4 slices (for a total of 16 rolls).
- Place the rolls cut-side down onto the caramel mixture in the prepared pan, arranging them snugly.
- Bake for 20-27 minutes, or until the rolls are golden brown and the caramel is bubbly.
- Let the rolls cool in the pan for 1 minute before carefully inverting them onto a serving platter or foil.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
49g
Fat
8g
Carbs
9g
