Easy Saturday Morning Crescent Caramel Rolls

READY IN: 30mins
YIELD: 12 rolls


  • 14
    cup caramel apple dip
  • 1
    (8 ounce) can refrigerated crescent dinner rolls
  • 4
    tablespoons butter (very soft)
  • 14
  • 1 -2
    teaspoon cinnamon
  • 1
    cup chopped walnuts or 1 cup pecans, divided


  • Set oven to 375 degrees.
  • Butter a 9 or 10-inch round cake pan or pie plate.
  • Soften the caramel dip in the microwave for a few seconds, then spread in the bottom of the baking pan.
  • Separate the dough into 4 rectangle pieces, then seal the perforations with fingers.
  • Spread each rectangle with 1 tablespoon soft butter.
  • In a small bowl combine the sugar with cinnamon.
  • Sprinkle the cinnamon/sugar mixture over the butter, then sprinkle with about 1/4 cup chopped nuts.
  • Roll each rectangle pinwheel-style beginning at the short end.
  • Slice the roll into thirds.
  • Place cut side down into the pan with the caramel in it.
  • Bake for about 20-22 minutes or until golden.
  • Immediately invert onto a serving plate, spooning any caramel in the pan over the rolls.