Bridles & Baubles

Mini Cinnamon Pecan Twirls

This miniature twist on pecan sticky buns packs a big punch of flavor in a small bite. These small buns are coated in a gooey, caramelized, pecan sauce that is buttery sweet and hard to resist. Serve warm straight out of the oven with a cup or coffee for breakfast or add a dollop of vanilla bean ice cream for a hard-to-top comforting dessert. Super easy to make and oh so good to eat!


1/2 cup chopped pecans
1/4 cup butter
1/4 cup firmly packed light brown sugar
2 tablespoons corn syrup
1 teaspoon ground cinnamon, divided
1 (8-oz.) can refrigerated crescent rolls
1 1/2 teaspoons granulated sugar


Preheat oven to 375°. Bake pecans and butter in a lightly greased 8-inch round cake pan 2 minutes. Swirl pan to combine, and bake 2 more minutes. Remove from oven, and stir in brown sugar, corn syrup, and 1/2 tsp. cinnamon; spread mixture over bottom of pan.

Unroll crescent roll dough, and separate into 4 rectangles, pressing perforations to seal. Stir together granulated sugar and remaining 1/2 tsp. cinnamon; sprinkle over rectangles.

 Roll up each rectangle tightly, starting at 1 long side; press edges to seal. Cut each log into 5 slices; place slices, cut sides down, in prepared pan. (Space slices equally in pan; slices will not touch.)

Bake at 375° for 14 to 16 minutes or until center rolls are golden brown and done. Remove from oven, and immediately invert pan onto a serving plate. Spoon any topping in pan over rolls. Serve warm.