Ingredients

The following ingredients have 8 Servings
  • 1 (8-ounce) can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 1/2 cup butter (softened (divided))
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup packed brown sugar
  • 1/4 cup heavy cream
  • 1/2 cup chopped pecans

Instruction

  • Preheat oven to 350.
  • Roll out the crescent sheets flat on a piece of parchment paper.
  • Spread half of the softened butter (1/4 cup or 1/2 a stick) on the top of the entire crescent sheet.
  • Sprinkle sugar evenly over the top of the crescent sheet, and then do the same with the cinnamon.
  • Starting with the short end, roll the crescent sheet until it is rolled into a long tube. Then cut the crescent tube across into 8 evenly sized slices, making 8 cinnamon rolls.
  • Place cinnamon rolls, cut side down, into an 8" round baking pan.
  • Bake for about about 20 minutes in a preheated oven until the cinnamon rolls are golden brown on the edges. Remove from oven and set aside to cool.
  • While the cinnamon rolls are baking, make the caramel topping. Place 1/4 cup (or 1/2 stick) of butter into a saucepan over low heat, melting the butter.
  • Stir in the brown sugar until melted. Pour in the heavy cream. Stir continuously until thickened, for about 5 to 7 minutes. Watch closely so it does not burn.
  • Pour the caramel sauce over the cinnamon rolls and sprinkle with chopped pecans.