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Mini Caramel Rolls

posted by Julie Evink on May 7, 2012

Mini Caramel Rolls ~ Quick and Easy Caramel Rolls made with Crescent Rolls perfect for a busy morning!

Mini Caramel Rolls ~ Quick and Easy Caramel Rolls made with Crescent Rolls via

Yes I know that my pictures sucks of this lovely little treat. It came off my phone this weekend. I forgot my good camera, I forgot my ok camera so all I had was my crappy cell phone camera. So sue me. I ran out of the door with ten million things on my mind and the main one was I’ve got to get to the cabin! I promise to update it the next time I make this sweet treat, but it was way to EASY and WONDERFUL not to share so I improvised.

If you are hear for my food pictures you might have come to the wrong place. I try and do the best I can but I haven’t mastered the art of food photography. Sometimes they suck, sometimes they are ok and sometimes I amaze myself and think wow that really is pretty decent!

These Mini Caramel Rolls use a crescent roll to make them super simple and amazing so if you are looking for a quick weekend treat or before school treat these can be whipped up in a jiff!

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Mini Caramel Rolls

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 6 Servings

Mini Caramel Rolls


  • 1/3 c. packed brown sugar
  • 1/3 c. butter, cubed
  • 2 Tbsp light corn syrup
  • 1 1/2 tsp milk
  • 1 tube (8 oz) refrigerated crescent rolls
  • 2 tsp sugar
  • 1/2 tsp ground cinnamon


  1. Combine brown sugar, butter, corn syrup and milk in a small saucepan. Cook and stir over medium heat until dissolved. Pour into a greased 9 in pie plate. Set aside.
  2. Separate crescent dough into four rectangles; press perforations to seal. Combine sugar and cinnamon in small bowl. Sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch the seams together.
  3. Cut each into 9 slices; place cut side down in prepared pie plate.
  4. Bake at 375 degrees for 15-18 minutes or until golden brown. Cool in a pie plate for 1 minute before inverting onto serving plate.

This recipe may be shared on the following sites – Please give them a visit!

Our Delightful Home  | Mandy’s Recipe BoxLil’ LunaSemi Homemade Mom | Weekend Potluck Six Sisters’ StuffPint Sized BakedFlour Me With Love | Chef In Training | Inside BruCrew Life | Couponing & Cooking | High Heels & Grills | Buns In My Oven | Chocolate, Chocolate and More | Kitchen Meets Girl

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  • LB

    In step 2 you say: Separate crescent dough into for rectangles

    Do you mean four rectangles?

    TY for the recipe… it looks super simple. DH loves cinnamon rolls, I think I might make these for Father’s Day :)

  • The Better Baker

    I’ve made these many times and they are certainly a favorite! MMM! Thanks so much for linking up at Weekend Potluck!

  • YummyInspirations

    Yum! Would love these for breakfast! I’d love you to share this at Breakfast Ideas Mondays – :)

  • Lisa @ Flour Me With Love

    I’d love to make these for brunch…they look so cute and delicious! Thanks so much for sharing at Mix it up Monday :)

  • LB

    I made these today, and they were so good!! I used dark corn syrup, don’t think it made a difference? They didn’t fill up my pie plate, but that only meant more caramely goodness to go around 😀 Very easy to make!

  • Cathy@LemonTreeDwelling

    Oh my goodness….how cute (and delicious!) are these!??

    • Julie Evink

      Cuteness factor definitely applies here!

  • Lee triplett

    Just made these this morning, used the cresent roll without perforations. Husband said. A little bit of heaven. These were so easy n fast!

    • Julie Evink

      So glad you enjoyed them Lee!

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