Photo: Beth Dreiling Hontazs; Styling: Amy Burke
Total Time
33 Mins
Makes 20 miniature rolls

How to Make It

Step 1

Preheat oven to 375°. Bake pecans and butter in a lightly greased 8-inch round cake pan 2 minutes. Swirl pan to combine, and bake 2 more minutes. Remove from oven, and stir in brown sugar, corn syrup, and 1/2 tsp. cinnamon; spread mixture over bottom of pan.

Step 2

Unroll crescent roll dough, and separate into 4 rectangles, pressing perforations to seal. Stir together granulated sugar and remaining 1/2 tsp. cinnamon; sprinkle over rectangles. Roll up each rectangle tightly, starting at 1 long side; press edges to seal. Cut each log into 5 slices; place slices, cut sides down, in prepared pan. (Space slices equally in pan; slices will not touch.)

Step 3

Bake at 375° for 14 to 16 minutes or until center rolls are golden brown and done. Remove from oven, and immediately invert pan onto a serving plate. Spoon any topping in pan over rolls.

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Ratings & Reviews

Caddy2014's Review

December 18, 2013
I've made this recipe 3 times, twice for family and once for coworkers and everyone loved them and many requested the recipe, so that's always a good sign. Very easy to make is what I loved about them too.

yummytaste's Review

October 11, 2011
Making this for a school project on southern cooking hope the turn out good wish us luck

bobcuster's Review

October 11, 2011

mkumpe's Review

March 25, 2011
They are fabulous and easy to make! Boyfriend and daughter love them!

LawyerMom's Review

February 14, 2011
These are delicious - and, even better, really easy and fast to prepare. The pecan mixture makes a great, chewy-gooey crust on the twirls. I can see this becoming a treat I'll make for my family often! It's also great to take to a brunch (I've made it for both purposes).