Have you made crescent roll cinnamon rolls before? If not, you need to do it and you need to start with this recipe for crescent roll caramel pecan cinnamon rolls. My little guy has a nut allergy so we don’t get to enjoy things like this often. When I do, these pecan cinnamon rolls are my go-to. Less than 30 minutes and BOOM!
I wish you could smell them. Spicy cinnamon mixed with pecan nuts, brown sugar and maple syrup that come together in a caramel glaze. You guys.. I was spooning the topping out of the dish. Please trust me.
These crescent roll cinnamon rolls look and smell like they took hours. The truth is, when you use crescent roll dough, it only takes about 30 minutes from start to finish.
No yeast, no rising, no waiting. These would be absolutely perfect for Christmas morning breakfast.
Start with the filling. Mixing together the softened butter, cinnamon and brown sugar.
Then, roll out your crescent roll dough and pinch together all of the seams. I have found that using Pillsbury dough works best for these cinnamon rolls.
Using a butter knife, smear the filling goodness all over your dough and begin to roll it up from the shortest end.
The trick to slicing your rolls is all in the string. If you use a knife, the dough tends to smash together and you end up with cinnamon rolls that just aren’t pretty.
Using a string, tie it around the roll and pull. Little slices of heaven that are perfect in size and shape.
Using a 9 inch pie pan, spray the bottom and line your pecan cinnamon rolls around the edge and one in the center. There should be about 9 slices.
During the bake time. Take the pecan topping filling and simmer on the stove, just until the butter is melted and it’s all gooey.
Grab your cinnamon rolls from the oven and immediately pour the pecan topping all over the top.
Normally, most people would put the topping on the bottom before baking, then flip the pan over after baking. The crescent dough is fairly delicate and I found that pouring the pecan topping on top works better for this.
This was perfection. I’m drop dead serious. These crescent roll gooey pecan cinnamon rolls will leave your belly feeling warm and happy. Make them today!
- 1 Can Pillsbury Crescent Rolls - 8 Ct.
- 1 tbsp Ground Cinnamon
- 1/2 cup Light Brown Sugar
- 3 tbsp Butter - Softened
- Pecan Topping:
- 1/3 cup Light Brown Sugar
- 1 tbsp Maple Syrup
- 3 tbsp Butter
- 1/2 cup Chopped Pecans
- Preheat the oven to 375 degrees.
- Prepare a 9 inch pie pan with non-stick spray.
- Unroll the crescent roll sheet. I noted to use Pillsbury crescent rolls as these tend to work better with removing the seams. Push all of the seams together, making one large, solid sheet.
- In a small bowl, combine the cinnamon, brown sugar and butter.
- Spread the mixture over the sheet of dough, reaching all of the edges.
- Roll the sheet up from the short end, to the other short end.
- To cut your slices, use a string such as floss or butcher string, tie it around the log and pull tight until a slice has been made. This will prevent your slices from being smashed with a knife. Do this until you have made 9 slices.
- Arrange the cinnamon rolls in your pan, giving them plenty of space to expand in the oven. Bake for 15-20 minutes, until golden brown on top.
- While the cinnamon rolls are baking, mix together the pecan topping ingredients- brown sugar, maple syrup, butter and pecans- in a small sauce pan on the stove. Heat until the butter is melted.
- When the cinnamon rolls come out of the oven, pour the pecan topping all over the top. Cool for a few minutes and enjoy!