Caramel Pecan Cinnamon Crescent Rolls

Caramel Pecan Cinnamon Crescent Rolls sound delicious, look delicious, and smell delicious while they are baking; and they ARE delicious.  Make plenty because there will be no leftovers of this decadent breakfast.

For me to make cinnamon rolls, they have to be super easy.  I consider myself more of a cooker rather than a baker.  If the recipe calls for yeast, I’m not baking it.  I want only quick and easy recipes.  I guess you could call me a lazy baker.  I’m pretty sure I’m not the only one that feels this way.

I decided I wanted cinnamon rolls but did not want to make the dough from scratch.  I had a can of Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet in the refrigerator, and decided to use those to make cinnamon rolls.

However, I did not want regular cinnamon rolls.  If I’m going to cheat on my diet, I want it to be worth it.  Do you know what I mean? So I don’t want just any cinnamon rolls.  I want decadent, over-the-top outrageously delicious cinnamon rolls!  So I added a caramel sauce to drizzle over the top and added chopped pecans!  Easy and outrageously delicious!  It is almost like candy.

Give these a try tomorrow morning and see if you agree that they are outrageously, over-the-top delicious!

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Caramel Pecan Cinnamon Crescent Rolls

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Course: Breakfast, Dessert

Cuisine: American

Servings: 8

Author: Michele @ Flavor Mosaic

Ingredients

• 1 can 8 oz Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 1/2 cup butter softened (divided)
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup packed brown sugar
• 1/4 cup heavy cream
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350.
2. Roll out the crescent sheets flat on a piece of parchment paper.
3. Spread half of the softened butter (1/4 cup or 1/2 a stick) on the top of the entire crescent sheet.
4. Sprinkle sugar evenly over the top of the crescent sheet, and then do the same with the cinnamon.
5. Starting with the short end, roll the crescent sheet until it is rolled into a long tube. Then cut the crescent tube across into 8 evenly sized slices, making 8 cinnamon rolls.
6. Place cinnamon rolls, cut side down, into an 8" round baking pan.
7. Bake for about about 20 minutes in a preheated oven until the cinnamon rolls are golden brown on the edges. Remove from oven and set aside to cool.
8. While the cinnamon rolls are baking, make the caramel topping. Place 1/4 cup (or 1/2 stick) of butter into a saucepan over low heat, melting the butter.
9. Stir in the brown sugar until melted. Pour in the heavy cream. Stir continuously until thickened, for about 5 to 7 minutes. Watch closely so it does not burn.
10. Pour the caramel sauce over the cinnamon rolls and sprinkle with chopped pecans.

 
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