Petite Caramel Pecan Rolls

These bite-size versions of their bigger cousins are perfect for brunch buffets or snacks. ...MORE + LESS -

1/4 cup packed brown sugar

1/4 cup butter or margarine, softened

2 tablespoons light corn syrup

1 can (8 count) Pillsbury™ refrigerated crescents

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/4 cup finely chopped pecans

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1

Heat oven to 375°F. In small bowl, mix brown sugar, butter and corn syrup; blend well. Spread in bottom of ungreased 8- or 9-inch round cake pan.
2

Unroll dough and separate dough into 4 rectangles; firmly press perforations to seal.
3

In small bowl, mix granulated sugar and cinnamon; sprinkle mixture evenly over rectangles. Sprinkle 1 tablespoon of the pecans over each rectangle.
4

Starting at shorter side, roll up each rectangle; pinch edges to seal. Cut each roll into 4 slices. Place cut side down over brown sugar mixture in pan.
5

Bake 20 to 27 minutes or until golden brown. Cool in pan 1 minute; turn upside down onto heatproof serving platter or foil. Serve warm or cool.