Crescent Caramel Rolls

3.22 from 246 votes

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.

Prep Time15

Cook Time25

Cool10

Total Time50

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: caramel roll, crescent caramel roll, gooey caramel rolls recipe, sticky caramel rolls

Servings: Rolls

Calories: 118kcal

Equipment

9x13 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 9x13 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.

Notes

To reheat: wrap in foil and warm @ 350 for 10-15 minutes.

ITEMS/INGREDIENTS USED IN RECIPE - If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.

Nutrition