Easy Crescent Caramel-Pecan Rolls

This is a fantastic shortcut recipe for classic sticky buns, using crescent roll dough to make them incredibly quick and easy.

Author

Unknown

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Recipe

Caramel Layer

Measurements	Ingredients
5 Tbsp	Margarine (or Butter)
$\frac{3}{4}$ Cup	Brown Sugar, packed
$\frac{1}{4}$ Cup	Water
$\frac{1}{2}$ Cup	Chopped Pecans

Rolls & Filling

Measurements	Ingredients
2 (8-oz) cans	Refrigerated Crescent Rolls
3 Tbsp	Butter or Margarine, softened
$\frac{1}{4}$ Cup	Sugar
2 tsp	Cinnamon

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Instructions

1. Preheat oven to 375°F. Place 5 Tbsp of margarine in a 13x9 inch pan and put it in the oven to melt.
2. Remove the pan from the oven. Stir in the brown sugar and water. Sprinkle the pecans evenly over the mixture.
3. In a small bowl, combine the $\frac{1}{4}$ cup sugar and cinnamon.
4. Unroll the crescent dough into 8 rectangles, pressing the seams to seal.
5. Spread the rectangles with the 3 Tbsp softened butter and sprinkle with the cinnamon-sugar mixture.
6. Roll up each rectangle tightly from the short side and cut each log into 4 pieces.
7. Place the 32 rolls cut-side down in the prepared pan.
8. Bake for 20-25 minutes, or until golden brown.
9. Immediately invert the pan onto a serving platter. Serve warm.

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Note

The key to this recipe is to invert the pan immediately after it comes out of the oven. This ensures the hot caramel sauce coats the rolls instead of setting in the pan.

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