I’ve yet to meet a person who could say no to a cinnamon roll fresh out of the oven. Add some gooey caramel to that mix and it’s downright irresistible.
Unfortunately fresh homemade caramel rolls aren’t exactly easy or quick to make. The method my mom used when I was growing up would severely cut into my precious weekend sleep in time so instead I made this shortcut version and I wasn’t disappointed.
So buttery and gooey, these are a surefire winner, so much so I’m slating them for Christmas morning breakfast. An extra benefit, they’re tiny so you don’t have to feel bad about eating more than one!
Easy Mini Cinnamon Caramel Rolls
1/3 cup packed brown sugar + 4 tablespoons (reserved)
1/3 cup butter, cubed
2 tablespoons corn syrup
2 tablespoons milk (or cream)
1 tube Pillsbury crescent rolls (I used the less fat version)
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans (optional)
In a small microwavable bowl, add the 1/3 of a cup of brown sugar, butter, corn syrup and milk. Microwave on high, stirring once every minute until the mixture gets smooth and bubbly. Pour into a well greased 9″ pie pan (sprinkle the pecans on top if you’re using them) and set aside.
Open the crescent rolls, unroll the dough and separate it into four squares along the perforated lines. Pinch the dough along the diagonal perforations to seal.
Sprinkle 1 tablespoon of brown sugar on each slice along with some cinnamon and roll up jelly roll style starting from the long side. Pinch the seams to seal.
Cut each log into 8 or 9 pieces and place, cut side down on top of the caramel in the pie plate.
Bake at 375 for about 16 minutes or until golden brown.
Let cool for about a minute before inverting on to a serving plate.
I defy you to eat just one.
baconavecbacon 
yummy!!!
Oh yeah!