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Petite Caramel Pecan Rolls




Source of Recipe


Pillbury.com


Recipe Introduction


These surprised me. They were actually very good. Not Cinnabon, but very good! And incredibly easy. I made them for a brunch, so I cooked them until not quite done (very light golden) the night before and finished them up the next day so they were warm when I served them – it worked great! I also used Sugar Twin brown and Splenda with very good results.


List of Ingredients




¼ c. firmly packed brown sugar
¼ c. butter, softened
2 T. light corn syrup
1 (8 oz.) can refrigerated crescent dinner rolls
2 T. sugar
½ t. cinnamon
¼ c. finely chopped pecans


Recipe



Heat oven to 375 degrees. In a small bowl, combine brown sugar, butter and corn syrup; blend well. Spread in the bottom of an ungreased 8 – 9 inch round cake pan (I lined my pan with Release foil – GOOD idea).

Separate dough into 4 rectangles; firmly press perforations to seal. In a small bowl, combine sugar and cinnamon; sprinkle mixture even over rectangles. Sprinkle 1 T. of the pecans over each rectangle.

Starting at shorter side, roll up each rectangle; pinch edges to seal. Cut each roll into 4 slices (if you use unwaxed dental floss, looped around the rolls and pulled to cut, you will have a much easier time of it). Place cut side down over brown sugar mixture in pan.

Bake at 375 degrees for 20 – 27 minutes or until golden brown. Cool in pan 1 minute; invert onto serving platter. Serve warm or cool.

Makes 16 mini-rolls.