- 1/4 cup butter or margarine
- 1/2 cup chopped pecans
- 1 cup caramel ice cream topping
- 2 tubes (8 ounces each) refrigerated crescent rolls
- Place butter in a 13-in. x 9-in. baking pan; heat in a 375° oven until melted. Sprinkle with pecans. Add ice cream topping and mix well. Remove dough from tubes (do not unroll); cut each section of dough into six rolls. Arrange rolls in prepared pan with cut side down. Bake at 375° for 20-25 minutes or until golden. Immediately invert onto a serving plate. Serve warm. Yield: 2 dozen.
Reviews forQuick Caramel Rolls
"when we make these, we put them in muffin tins. use a pat of butter and a sprinkle of brown sugar and a sliced crescent roll or the ones that are already in rolls."
"These are melt in your mouth DELICIOUS and so simple! They take literally, minutes to prepare, and only 4 ingredients! I will make them often."