Crescent Caramel Rolls that are messy, sticky, ooey, gooey, and sweet as all get out. You can leave out the pecans if you don’t like them.
Updated 08/30/2020
If you love caramel, then you will love these Crescent Caramel Rolls. They turned out perfect, in my opinion. The rolls were cooked just right and the topping was the perfect amount and not overbearing like some rolls that I have had before. Either there was too much “dough” or too much “topping”.
How to store caramel rolls
Once you flip these, you can just keep them whatever you flipped them onto, as long as you can cover them with foil or saran wrap tight enough. Or, you can wrap/bag one or two at a time and then grab them as you like.
How do you reheat crescent caramel rolls?
Best way, if you’re asking me, is to slowly reheat in the oven on 350°, for about 10-15 minutes, after covering them with foil. You could also reheat in the microwave. Wrap in a paper towel, or place on a microwave safe plate, and reheat for 15-20 at a time. Time will vary with microwaves.
Caramel Rolls with Ice Cream
I think these would go great warm with some ice cream on the side, or on top. The crescent caramel rolls are so messy that it’s best to eat with a utensil anyway.
Do you like nuts???
Ultimate Peanut Butter Cookies
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Rock on!
~Bobbi
Crescent Caramel Rolls
Equipment
- 9×13 Baking dish
Ingredients
- 8 Tbsp Butter, divided, softened
- 1 Cup Brown Sugar, Firmly Packed
- 1/4 Cup Water
- 1/2 Cup Pecans, Chopped Optional
- 2 Cans (8 oz) Crescent Rolls, Refrigerated
- 1/4 Cup Sugar
- 2 Tsp Cinnamon
Instructions
- Preheat oven to 375°
- In ungreased 9×13 baking pan, melt 5 Tbsp of butter in the oven.
- Stir in 3/4 cup of brown sugar, water and pecans. Set aside.
- Separate each can of rolled dough in 4 rectangles. Pinch perforation.
- Spread the rectangles with the remaining (3 Tbsp) softened butter.
- Combine sugar, cinnamon and 1/4 cup of brown sugar.
- Sprinkle sugar/cinnamon mixture over the dough.
- Starting at the shorter side, roll up each rectangle.
- Cut roll into 4 slices. Repeat for each "roll" Making 32 pieces total.
- Place cut side down in prepared pan.
- Bake 20-25 minutes or until golden brown.
- Invert/flip over immediately to remove from pan. (NOTE: I placed a baking sheet on top of the baking dish and then flipped) Serve warm.
this is tasty and easy.
Hi Bobbi. Can you freeze these crescent caramel rolls by doing all but the melt butter in oven? Also if you can, how would you do by taking out only amount of rolls you want at a time, then do melted butter in oven and add the brown sugar, water, and pecans at that time? Would you thaw out the rolls (how ever many you want) before you put in brown sugar mixture into the butter? Even with halving the recipe it would be to many to bake at one time for me!
Hi Judy!! I have not frozen them before. I would think that you could make the rolls and freeze them. Then add the butter, melt, then add the brown sugar, water, and pecans. You would have to adjust the amount if you only plan to do half or less. Make sure your rolls are completely thawed prior to baking.
I bet you could also make the full batch and freeze what you want. Then take them out and reheat in the microwave, or oven (on a low temp).
I would love to hear what you did, as I’m sure others might too.
Thanks so much for stopping by and bringing this up. I might just have to try it and update the recipe.
Have a wonderful day!
Thanks Bobbi. I will have to go get some crescent rolls and try it. Let us know if you do the freezing first!
These were absolutely delicious everybody loved them but I tweaked it a little bit I added more butter and cinnamon and brown sugar and I also just cut the crescent rolls in half so they would be bigger but it needed another can in the pan
I’ll have to try your way! Sounds delish! Thanks for stopping by and letting everyone know how we can better this recipe!!!
Have a wonderful day!
I would also put some raisins in with the nuts. I love raisins!
That sounds yummy!! Let me know if you tried it.
Have a great day!
When baking with raisins in the rolls, it’s a good idea to soak the raisins in hot water first. They absorb the water and then they don’t dry out in the baking process. I love raisins too. 🙂
That is an awesome tip!!! I will try it next time I make these.
Thanks so much for that!!
Could you make a smaller dish using just one can of crescent and reducing the rest of the ingredients to half?
I would just cut everything in half if I were doing that. Good luck. Let me know how it turns out!
Loved them!! Can always make a little something special quickly with items you have on hand. My guys were so happy. Thanks
Really appreciate you stopping by and letting us know!!
Thanks!!
Have a great day!
I made the recipe as stated and they were delicious! I want to make them for a ladies group I attend. I wonder if it would work to use 4 triangles per roll to make less, but bigger rolls. I don’t know if I’d need to increase the baking time or what? Have you done them this way?
If you’re making thicker rolls, you would need to increase the time/possibly reduce the temp as well. If it were me, I would cook it for the 20 minutes (same temp) and then loosely place some foil over the top (so the top doesn’t get too dark or burn) and cook an addition 8-10 minutes. Then check them. If it needs more time, don’t go too long before checking them.
I have not done them this way, but sounds yummy!!
Good luck and thanks so much for stopping by and leaving a comment/question!!
These were excellent and went over very well at a family breakfast! Next time I’m only going to use 1/3 cup sugar in the cinnamon sugar mix. I had almost too much (hard to believe that’s possible) on there to be able to roll them up. And I might increase the cinnamon as I love that flavor. Just my personal observation from making them once. Thanks for the great recipe! 🙂
Sounds awesome…I think you should add/subtract to your personal taste. So happy you liked them and thank you very much for leaving a comment!!
SOOOOOO GOOD! They turned out perfect!
I wish I could post a picture!!
So glad you liked them!! And thank you for stopping by to let me know!!
Can the rolls be made of ahead of time, stored in the refrigerator and then baked the next day?
I think if you made the rolls only ahead of time, you would be fine. But melting the butter in the casserole dish and putting the rolls on top and then refrigerating would make the rolls somewhat soggy. In my opinion. Thanks for such a great question!!
Hi Bobbi,
I’m a little bit confused on the butter
In ingredients it says 8 Tbsp Butter, divided (3 tbsp melted). But in # 2 of the instructions it is melt 5 Tbsp of butter in the oven.
More butter is always good but I want to make this so it looks as good as yours !
Hi Rhonda!! Thank you so much for catching that. I fixed it up. 5 tbsp of the butter is melted in the baking dish and the other 3 are spread on the dough. The way I had it in the ingredients was quite confusing. Let me know if it makes more sense now.
I appreciate you letting me know about that and I hope yours turn out as good too!!
Have a great day!!
Am I missing something here? If there is 4 triangles, each cut into 4 pcs would that not be 16 rolls??
I can’t find where I say triangles. In one can of the crescent rolls, there are 8 “triangles” OR 4 “rectangles” (2 triangles put together). Using 2 cans of crescent rolls, and 4 rectangles per can equals 8 rectangles. Those rolled up and cut into 4 sections would equal 32. If you see that I have triangles written somewhere on this page/recipe, please point it out, as I can’t find it.
Thanks so much for your help!!
Have a great day!!