Mini Caramel Rolls
21 Comments
Posted: 07/23/19
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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
- Butter
- Light corn syrup
- Milk
- Refrigerated crescent rolls
- Sugar
- Cinnamon
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
Mini Caramel Rolls recipe is the perfect easy breakfast recipe!
Servings
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Serving: 1, Calories: 303kcal (15%), Carbohydrates: 35g (12%), Protein: 1g (2%), Fat: 18g (28%), Saturated Fat: 10g (63%), Cholesterol: 28mg (9%), Sodium: 399mg (17%), Potassium: 17mg, Sugar: 23g (26%), Vitamin A: 330IU (7%), Calcium: 16mg (2%), Iron: 0.6mg (3%)
Kathy says
So easy and super yummy! Was going to make your I think they’re called Stupid easy caramel rolls to bring into work a couple days ago. Was feeling really lazy and didn’t make them (although those are really easy and delicious and I’ve made them a few times). The next morning I was up early and trying to decide if I had time to make those before work and saw the link for these mini ones. I made in a 9×13 pan, doubling the caramel sauce and tripling the crescent portion and they were devoured! They were too hot to eat before leaving my house and I had like 3 little rolls before I started my shift. When I went back a couple hours later there were about 5 mini rolls left! I got LOTS of compliments on them and a few people asked for the recipe! This is definitely my new go to recipe for caramel rolls! Thanks!
touchedpainter says
I got your/this recipe through the Pilsb’ry, newsletter. I am so glad I stopped by here. In the 1950s Bisquick had an “Orange Biscuit Sticky Rolls” recipe. We have been making it all the time ever since. Just make the biscuit recipe on the box & roll it out 12″x9″, slather with soft butter/spread, top with cinnamon sugar mix (your own favorite ratio); roll up the long way, cut in 12 equal slices. My aunt has a pecan tree and she chops the nuts and puts with the butter cinnamon layer and sprinkles after on top & gives for gifts. The biscuits get put in the divided up Orange Sauce in a 12 hole cupcake pan (in sauce pan put 3/4 c strong (concentrate frozen orange juice & 1/2 recommended water) orange juice, 1/3 c butter, 1/2 c sugar & simmer 10 min). Your recipe is so much easier. Take any biscuit dough divide it up and put it in a single pan…. So much easier than a cup cake tin; which you flip over onto a cooling rack on a cookie sheet. Then gently coax each muffin out of the upside down pan and let the orange sticky drain until cooled a bit. Then we spoon up the orange sticky and try to respread over the muffins. Your recipe is so much easier. My whole family loves caramel. I am going to do your method instead, I think the” poppin’ cinnamon rolls”, would be fantastic in this. I do love, love love the taste of “Bisquick” rolls/biscuits, but I will be using your recipe and other popping fresh biscuits to make this. Thank you so much for sharing. My head is spinning right now; there are so many other fruit sauces that could be substituted. What can I say, when I was younger I did as I knew how; I turned 70 and & suddenly I became wildly creative. Thank you again, can’t wait to make.
Debbie Haas says
I just can’t wait to try them! Thanks for the recipe
Julie says
You’re welcome!
Sylvia Bunday says
Can you use honey instead of corn syrup?
Julie says
I have never tested it with honey, if you give it a try let me know how it goes!
Renee Goerger says
I’m always on the lookout for new and delicious ways to use crescent rolls. This one is a complete winner!
Julie Evink says
So glad you enjoyed it Renee!
Jenni says
I made these for a back to school breakfast for my kids and they loved them! They were so easy to make and tasted great! There were none left over!!
Julie Evink says
Bet they were a hit!
Julie Evink says
Yes, after you pour the caramel sauce into the pan just ads some walnuts to it!
Lee triplett says
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 says
So glad you enjoyed them Lee!
Judy Graham says
How big did you cut the crescent rolls sheet for each mini roll? Great idea 🙂
Julie Evink says
The sheet is the same size of your using the individual crescent rolls and pressing the seems together like I direct in step 2.
Cathy@LemonTreeDwelling says
Oh my goodness….how cute (and delicious!) are these!??
Julie Evink says
Cuteness factor definitely applies here!
LB says
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!
Lisa @ Flour Me With Love says
I’d love to make these for brunch…they look so cute and delicious! Thanks so much for sharing at Mix it up Monday 🙂
The Better Baker says
I’ve made these many times and they are certainly a favorite! MMM! Thanks so much for linking up at Weekend Potluck!
LB says
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 🙂