Your gonna love these little gems! I had a package of crescent dough still hanging out in my refrigerator that was fast approaching the use by date on the roll. So, I decided to made these yummy Pecan Rolls that I got the recipe for several years ago from a Taste of Home magazine.
My family loves them, minus the pecans. Sometimes, I’ll put pecans in a few of them just for me. Now the on trick that I have discovered with this recipe is to lay the dough out on a piece of wax paper. Then seal all the perforated parts of the dough. Then when you are ready to roll the dough, do it slowly. If any of those seams didn’t quite seal, just pinch them together as you are rolling.
These are so delicious and will absolutely “melt-in-your-mouth”. I have included a picture of them before inverting the pan and after.
- ½ cup brown sugar
- ½ cup butter or margarine, softened
- ¼ cup corn syrup
- 2 tubes (8 z each) refrigerated crescent rolls
- ⅔ cup chopped pecans
- ¼ cup sugar
- 1 tsp cinnamon
- Preheat oven to 375 degree and grease two 8 inch square baking pans.
- In a small bowl, combine brown sugar, butter and corn syrup. Spread half mixture in of of the greased 8-in. square baking pans and spread other half in the other pan: set aside.
- Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations.
- Combine pecans, sugar and cinnamon together; sprinkle over each piece of dough.
- Carefully 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. Makes 32 mini rolls.