This semi-homemade recipe for easy caramel rolls is fast and delicious. My hubby and I like to have a gooey pastry with our Saturday morning coffee. One Saturday, I didn’t want to wait for yeast dough and I had puff pastry sheets in the freezer and they worked great.
Just use the pastry sheet as you would homemade dough. Layer the brown sugar and nuts on top of the pastry, roll it up, cut it into slices, and use a muffin tin for baking.
Prep time: 15 minute prep; 15 minute bake
Makes 6-8 pastries
- 1 sheet of puff pastry, thawed in the refrigerator
- 4 tablespoons soft butter, plus extra for muffin pan and cups
- 3/4 to 1 cup of brown sugar
- 1/2 to 3/4 cup of pecans (of whatever nut you like or have on hand)
Preheat oven to 400 degrees.
Butter muffin cups.
Put 1/2 teaspoon of butter and a sprinkle of pecans in bottom of each cup.
Roll out sheet of pastry on well-floured surface.
Leaving approximately 1/2 inch around edges of pastry –
Spread 4 tablespoons of butter on top of pastry.
Sprinkle brown sugar on top of butter layer.
Sprinkle remaining pecans on top of brown sugar.
Roll up sheet using longest end.
Using a serrated knife, cut roll into 2 inch slices.
Place one slice in each muffin cup.
Bake for 15-20 minutes until puffed and golden brown.
While still hot, invert muffin tin on to a platter and flip over so muffins spill out.
Let cool slightly. Eat these easy caramel rolls while they are still warm!