Best Tiny Sticky Pecan Crescent Rolls Recipes

MELT-IN-YOUR-MOUTH PECAN ROLLS

Melt-in-Your-Mouth Pecan Rolls image

When you don't have the time to make a yeast dough from scratch, these "quickie sticky buns" are great. Using handy refrigerated crescent rolls, you're off to a speedy start in assembling these ever-popular treats.

Provided by Taste of Home

Time 35m

Yield 32 rolls.

Number Of Ingredients 7

Ingredients

1/2 cup packed brown sugar
1/2 cup butter, softened
1/4 cup corn syrup
2 tubes (8 ounces each) refrigerated crescent rolls
2/3 cup chopped pecans
1/4 cup sugar
1 teaspoon ground cinnamon

Steps:

In a small bowl, combine brown sugar, butter and corn syrup. Spread in two greased 8-in. square baking pans; set aside. Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine pecans, sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; seal edge. Cut each roll into 16 slices. Place cut side down in prepared pans. Bake at 375° for 13-17 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates.

Nutrition Facts : Calories 193 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 178mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

PETITE CARAMEL PECAN ROLLS

Petite Caramel Pecan Rolls image

These bite-size versions of their bigger cousins are perfect for brunch buffets or snacks.

Provided by Pillsbury Kitchens

Categories Dessert

Time 45m

Yield 16

Number Of Ingredients 7

Ingredients

1/4 cup packed brown sugar
1/4 cup butter or margarine, softened
2 tablespoons light corn syrup
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup finely chopped pecans

Steps:

Heat oven to 375°F. 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 at 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 or cool.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Roll, Sodium 150 mg, Sugar 7 g, TransFat 1 1/2 g

PECAN STICKY ROLLS

Pecan Sticky Rolls image

This is an adaption of a recipe that I found on another website. I love sticky rolls and these are super quick and easy.

Provided by PaulaG

Categories Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup brown sugar, packed
3 tablespoons butter, melted, divided
1 teaspoon water
1/3 cup chopped pecans
1 -2 teaspoon cinnamon sugar
1 (8 ounce) can refrigerated crescent dinner rolls

Steps:

Spray a 6 muffin tin with non-stick cooking spray and set aside; preheat oven to 350 degrees.
In a small bowl, combine 2 tablespoons of the melted butter, brown sugar and water and stir until smooth; evenly spoon the mixture in the prepared pan.
Sprinkle the chopped pecans over the sugar mixture.
Unroll the crescent rolls, lightly press seams to seal, spread lightly with remaining 1 tablespoon butter and sprinkle with the cinnamon sugar.
Roll up the dough and slice into 6 even slices, place cut side down into muffin tins; place muffin tin on cookie sheet and bake in preheated oven for 2o to 25 minutes or until cooked through and browned.
Turn onto serving plate and serve immediately.