Petite Carmel Pecan Rolls

  • 1/4 C brown sugar
  • 1/4 C butter or margarine, softened
  • 2 Tbs. light corn syrup
  • 1 can (8oz.) crescent rolls or 1 can (8oz.) crescent recipe creations dough sheet
  • 2 Tbs. sugar
  • 1/2 tsp. cinnamon
  • 1/4 C finely chopped pecans

Heat oven to 375. In small bowl, mix brown sugar, butter and corn syrup; blend well. Spread in bottom of ungreased 8- or 9-inch round cake pan.

If using crescent rolls: Unroll dough and separate dough into 4 rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.

In small bowl, mix granulated sugar and cinnamon; sprinkle mixture evenly over rectangles. Sprinkle 1 tablespoon of the pecans over each rectangle.

Starting on shorter side, roll up each rectangle; pinch edges to seal. Cut each roll into 4 slices. Place cut side down over brown sugar mixture in pan.

Bake 20 to 27 minutes or until golden brown. Cool in pan 1 minute; turn upside down onto heatproof serving platter or foil. Serve warm.

Date Added:December 25, 2008
Meals:Breakfast, Brunch

Bake, Assemble


3 Points Each