Crescent Caramel Rolls Gooey (Print-Friendly Version)

Sticky, sweet crescent caramel rolls filled with gooey caramel goodness and optional pecans.

# What You’ll Need to Make This:

→ Dough and Filling

01 - 8 Tbsp softened butter, divided
02 - 1 cup firmly packed brown sugar
03 - 1/4 cup water
04 - 1/2 cup chopped pecans (optional)
05 - 2 cans (8 oz each) refrigerated crescent rolls
06 - 1/4 cup granulated sugar
07 - 2 tsp cinnamon

# How to Prepare:

01 - Preheat the oven to 375°F (190°C).
02 - In an ungreased 9x13-inch baking dish, melt 5 tablespoons of butter in the oven. Stir in 3/4 cup of brown sugar, water, and pecans (if using). Set aside.
03 - Separate each can of crescent roll dough into 4 rectangles. Pinch the perforations to seal.
04 - Spread the rectangles with the remaining 3 tablespoons of softened butter. Combine granulated sugar, cinnamon, and the remaining 1/4 cup of brown sugar. Sprinkle this mixture over the dough.
05 - Starting at the shorter side of each rectangle, roll up tightly. Cut each roll into 4 equal slices. Repeat this process for all the rectangles, making a total of 32 slices.
06 - Place the slices cut side down in the prepared baking dish. Bake for 20-25 minutes or until golden brown.
07 - Invert the rolls immediately to remove them from the pan. To do this, place a baking sheet over the baking dish and quickly flip it over. Serve warm.

# Extra Tips:

01 - To reheat, wrap crescents in foil and warm in a 350°F (175°C) oven for 10-15 minutes.