Pecan Crunch Glazed Bites
Easy mini caramel pecan crescent rolls made with buttery cinnamon-brown sugar filling, crunchy pecans, and sweet caramel glaze.
Ingredients
- 1 can 8 oz refrigerated crescent roll dough
- 1/2 cup finely chopped pecans
- 4 tablespoons unsalted butter melted
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup caramel ice cream topping or thick caramel sauce
Instructions
- Preheat oven to 375°F. Generously grease a 24-cup mini muffin pan.
- Unroll the crescent dough and pinch the seams together to form one rectangle.
- Combine melted butter, brown sugar, cinnamon, and chopped pecans.
- Spread the filling evenly over the dough.
- Roll tightly from the long edge to form a log.
- Cut the log into 24 equal slices.
- Place one spiral into each mini muffin cup.
- Bake for 12–15 minutes, until puffed, golden, and cooked through.
- Cool for a few minutes, then carefully remove the bites from the pan.
- Drizzle with caramel sauce and serve warm.
Notes
Finely chop the pecans for easier rolling. Chill the dough briefly if it becomes too soft. Grease the mini muffin pan thoroughly. Remove the bites while slightly warm to prevent sticking. Add caramel sauce after baking. Refrigerate leftovers for up to 4 days. Nutrition: Calculate using the exact ingredient brands and serving sizes before publishing.
