Sticky Caramel Pecan Rolls

Sticky Caramel Pecan Rolls


1/4 cup fat free caramel flavored sundae syrup
cooking spray
1 (8 oz) can refrigerated reduced fat crescent dinner rolls
1/4 cup firmly packed brown sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon

1. Heat oven to 375*. Use cooking spray to coat 8 muffin cups.

2. Spoon 1 1/2 tsp syrup into each muffin cup; set aside.

3. Unroll crescent roll dough, and separate into rectangles..

4. Combine brown sugar, pecans and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough. Beginning at one long edge, roll up jellyroll fashion. Pinch ends of dough to seal. Cut each roll into 6 slices. Place 3 slices, cut sides down, in prepared muffin cups.

5. Bake for 14 minutes. Run a knife around edges of cups; invert onto a platter.

Makes 8 servings
Cal 172; fat 5.8g;
These were good. I think some of my disappointment with them was a lack of experience. If you make these, when they come out of the oven let them sit at most 5 minutes. Then immediately remove them. Otherwise the caramel becomes like glue and you have to reheat them in order to get them out. Because I had to reheat them the caramel was kinda chewy and the rolls themselves were over cooked. Otherwise they were really good. Cleanup was a pain, I figure mostly because I let them sit. I want to make them again now that I know how to do it right.