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Caramel Rolls with Cinnamon and Pecans

Updated on March 2, 2016

Pecan Caramel Rolls

I made these last Christmas for breakfast. They were so good that I have had to continue making them throughout the year due to requests from the family.

These sweet rolls of course are an awesome breakfast on Christmas morning, as well as any other day of the year. Once you try these, you will want them all of the time.

You can also serve these as dessert too. I don't think anyone will complain about having some sweet caramel rolls for dessert, trust me.

These are truly quick and easy.


  • (For Caramel)
  • 1/4 Cup Brown Sugar, Softened
  • 1/4 Cup Margarine
  • 2 Tablespoons Light Corn Syrup
  • (For Rolls)
  • 8 oz. Can Crescent Rolls
  • 2 Tablespoons Sugar
  • 1/2 Teaspoon Cinnamon
  • 1/4 Cup Pecans, Finely Chopped
  • Sprinkle Of Nutmeg, (Optional)


  1. You will need an 8 or 9 inch round pan to bake the rolls in. Finally, you will need something to serve the rolls on.
  2. Preheat oven to 375°F.
  3. In small bowl combine brown sugar, margarine and corn syrup; blend well.
  4. Spread in bottom of ungreased 8 or 9 inch round pan.
  5. Separate dough into 4 rectangles; firmly press perforations to seal.
  6. In small bowl, combine sugar, cinnamon and nutmeg; sprinkle mixture evenly over each rectangle.
  7. Sprinkle one tablespoon of the pecans on each rectangle.
  8. Starting at shorter side, roll up each rectangle; seal edges.
  9. Cut each roll into 4 equal slices. Place cut side down over brown sugar mixture.
  10. Bake at 375° for 20 to 27 minutesor until golden brown. Cool upright in pan 1 minute; invert onto serving platter or foil. Serve warm or cool. Makes 20 Rolls

Caramel Rolls with Cinnamon and Pecans

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    • Spider Girl profile image

      Spider Girl 7 years ago from the Web

      Sounds delicious! I'll definitely try this recipe next weekend, thanks!