Technically, these are Mini Salted Bourbon Caramel Cinnamon Sticky Buns.
I know that sounds over the top.
But you know me, I like over the top… And these little treats are so adorable and teensy, and they are so sticky and sweet and decadent. And the best thing about them? They are really easy to make.
As in, so easy, I almost tagged them as no-bake, since my No Bake Desserts are all no-fuss too. You do have to bake these, though, but it requires minimal effort to assemble.
The secret is the shortcut.
Or rather, the shortcuts:
A pre-made tube of crescent rolls (I often use store-bought crescent rolls and puff pastry sheets for making treats and appetizers)…
… and a seductive jar of salted bourbon goat’s milk caramel. Let’s say that again: Salted. Bourbon. Goat’s Milk. Caramel.
Salted caramel? Bourbon?? Cajeta?! (cajeta is the Mexican version of dulce de leche but made with goat’s milk). This jar is practically crack.
The folks at Fat Toad Farm make the best goat’s milk caramel sauces – think dulce de leche but slightly tangier. And of course the jar I bought is boozier.
Just throw in a bunch of roasted pecans, cinnamon, brown sugar, and a little melted butter, and you have all the ingredients you need to make some Easy Mini Sticky Buns.
I was never a big fan of cinnamon rolls when I was younger, but of course I outgrew that. And then I discovered pecan rolls, or more importantly, Flour Bakery’s sticky buns. Gooey, sweet, studded with pecans, it’s an indulgent breakfast or snack, and I’ve been wanting to make mini versions for a while now. When I read Emily‘s post about mini pumpkin buns, which she adapted from Iowa Girl Eats, I knew it would be the perfect base to make little teeny sticky buns.
The caramel did get a little overcooked, resulting in more chewiness than gooeyness, but my friends didn’t seem to mind as they gobbled up these tasty treats. If you would like stickier rolls, you can mix in a tablespoon of cream to the caramel, before spooning it on the bottom of mini muffin tins.
1 tube (8 oz) crescent rolls
2 tablespoons butter, melted
2/23 cup pecans, toasted and chopped
1/2 cup (4 oz) caramel sauce
1 teaspoon brown sugar
1 teaspoon cinnamon
Do you have any favorite recipes using crescent rolls? I always keep a tube in my fridge for easy appetizers (pigs in a blanket, anyone?)
Two other things: 1) Check out my chocolate-filled guest blog post on MassFinds and 2) Please vote for my blog on The Kitchn’s The Homies 2013! It’s nominated under Best Recipe Blog. I would really appreciate it!