Mini Caramel Rolls
Mini Caramel Rolls recipe made with crescent rolls for a quick and easy breakfast hack when you are craving caramel rolls! They are a quick and easy breakfast for a busy morning when you want a bit of a treat. The crescent rolls make these light and flaky.
We love pairing these with our favorite Oven Scrambled Eggs and fresh fruit! It makes a quick and easy breakfast during the week or weekend when you want a bit of a treat and the family will devour them. I bet there won’t be any left!
The BEST Mini Caramel Rolls!
Don’t get me wrong, I love to bake from scratch but lately, there seems to be ten million things going on every day and if I waited for a few free hours to make rolls from scratch I would probably be waiting forever. I live in reality land and our reality is that we gotta eat but we can’t spend hours getting meals on the table.
Enter these Mini Caramel Rolls! These sweet little gems are so, so easy to make. Seriously, if you have a can of crescent roll dough and a few pantry ingredients you can serve these caramel rolls in about 30 minutes. I know what you’re thinking: Hot baked sweet rolls in 30 minutes? Yes, please!
We make these Mini Caramel rolls during the summer at the cabin with my Tater Tot Breakfast Casserole. We make them as a special breakfast treat for back-to-school with some Ham and Cheese Egg Muffins. We make these for holiday celebrations along with Cheddar and Ham Quiche Cups. We make… okay, you probably get it by now – we make these a lot! And you will, too, after you see how super easy they are to make.
What I love best about these Caramel Rolls – besides the sticky-sweet caramel sauce – is that they’re small. I love a giant sweet roll, but sometimes it’s a little too much sweet. These Mini Caramel Rolls have all the sweet goodness, but they’re bite-sized.
My kids love them because they’re mini and I like them because I don’t feel like I’m over-indulging. Mini-sized just means you can eat more, right?
What ingredients do I need to make Mini Caramel Rolls?
This is a quick overview of the recipe’s ingredients and instructions. Please scroll to the bottom of the post for full recipe with detailed instructions!
- Brown sugar
- Light corn syrup
- Refrigerated crescent rolls
How do I make Mini Caramel Rolls?
Caramel Sauce – Combine the brown sugar, butter, corn syrup, and milk in a saucepan and stir it over medium heat until the sugar is dissolved. Pour the sauce into a 9-inch pie pan.
Prepare Rolls – Divide the crescent roll dough into four rectangles. Just press together the seems you aren’t using for the little triangles! Sprinkle the sugar and cinnamon over each rectangle and then roll each one up, jelly roll-style starting with the long side of the rectangle. Slice each roll into nine pieces and place each piece, cut-side down, in the pan on top of the caramel sauce.
Bake – Pop the rolls into the oven for 15 to 18 minutes at 375°F.
Cool – Let the rolls cool for about a minute in the pan before turning them out onto a serving platter. The sweet caramel sauce will be on top and underneath will be the flaky and puffy rolls. I promise they won’t last long!
Quick Tips and Tricks to making Caramel Rolls with Crescent Rolls!
Here are some quick tips and tricks along with frequently asked questions about mini caramel rolls. If you have additional questions please comment below and we will do our best to answer them!
Can I add nuts to my caramel rolls?
Yes, you can add nuts! You can finely chop some nuts and sprinkle them over the dough before you roll it up. Or, after you pour the sauce in the pie pan you can sprinkle some chopped nuts over the top. Or, do both if you really love nuts! Chopped walnuts, pecans, or almonds would work great.
How do I store leftover Mini Caramel Rolls?
You can store them at room temperature tightly covered and they should be fine for a day or two. Or, keep the leftover rolls in the refrigerator a few days longer and warm them up in the microwave. Gonna be honest here, though, you probably won’t have leftovers! We never do because everyone loves them and they tend to disappear quick!
I don’t know about you, but my ideal morning is one where I get to sleep in and still have time to bake a batch of caramel rolls for breakfast. No yeast, mixer, or rolling pin required! Are you already checking your fridge for a can of crescent rolls? I know you’re going to love these Mini Caramel Rolls!
More Delicious Breakfast Rolls Recipes!
- Stupid Easy Caramel Rolls
- Sugar Cookie Cinnamon Rolls
- Crock Pot Caramel Rolls
- Strawberry Cinnamon Rolls
- Blueberry Sweet Rolls
- Cinnamon Crescent Rolls
What can I serve with Mini Caramel Rolls?
- Baked Scrambled Eggs
- Fruit Salad
- Oven Baked Bacon
- Tropical Mimosa
- Cheesy Ham Crock Pot Breakfast Casserole
Try these Mini Caramel Rolls and love them? Rate it, please!!! ? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Mini Caramel Rolls Recipe
- 1/3 c. brown sugar packed
- 1/3 c. butter cubed
- 2 Tbsp light corn syrup
- 1 1/2 tsp milk
- 8 oz tube refrigerated crescent rolls
- 2 tsp sugar
- 1/2 tsp ground cinnamon
- 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.
- 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.
- Cut each into 9 slices; place cut side down in prepared pie plate.
- 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.
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