These caramel pecan pie rolls are the simplest little dessert to make with just three ingredients!
You know the aisle in the grocery store that you absolutely have to go down, but you also know that it’s the most dangerous aisle there?
Yeah. The bread aisle.
You have to go down it, because bread. Errbody needs some bread.
But, then you see the boxes and boxes of snack cakes and Nutty Bars and Cosmic Brownies and, oh, Jesus take the wheel, because you’re not going to make it through there alone. Why do all the stores keep the box snacks with the bread?!
It’s dangerous, man. I have a particular affinity for the Ho-Ho. They’re so bad, they’re good. It’s wrong in a right way.
Anyway, I was headed down that aisle the other day and doing my very best to just speed past the good stuff and get to the bread when I spied a box of Pecan Pinwheels.
Huh. I’d never seen those before and I instantly had the idea to make my own. It gave me all the power I needed to make it through that aisle with out a box of Little Devil’s Debbie’s.
I made a beeline for the refrigerated pie crust and jars of caramel sauce, though, so I’m not sure this counts as a win. *sigh*
Either way, these are kind of homemade, by which I mean that I took a bunch of store bought stuff and turned into something different in my home. That counts, right?
So, these little guys are just three ingredients (winning!) and they probably, though I can’t be sure, taste better than those ones in the boxes. I’ve never tried the ones in the boxes and that’s why I can’t be sure. I really have a strong suspicion that these would kick the boxed version’s trash though.
Make these. Put ’em in a lunch box for your kids like a good mama. Take them back out and eat them all yourself. Feed the kids the Ho-ho’s. Circle of life.
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Caramel Pecan Pinwheels
Ingredients
- 1 ready made refrigerated pie crust
- 1/4 cup caramel sauce room temperature
- 1/2 cup diced pecans
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Do not skip this step as some of the caramel will seep out of the pinwheels and they will stick to your pan if it's not lined with parchment.
- Unroll the pie crust to lay flat. Spread the caramel sauce over the pie crust in a very thin layer. Sprinkle with the nuts.
- Roll the pie crust up, jellyroll style. Slice with a sharp knife into 1 inch pieces.
- Place the pinwheels on the prepared baking sheet and bake for 10-12 minutes or until lightly browned and cooked through.
- Immediately remove the pinwheels from the parchment paper and place on a second, clean sheet of parchment paper to cool.
Michelle Shimp says
You know, I almost wonder if you could use flour tortillas and not bake them. Another idea would be to add cream cheese, but that would make it a new recipe ?
Janet richie says
This was horrible it was so dry will never make it again
Karly says
I’m sorry these weren’t to your tastes, Janet. You could try dipping them in caramel if you want more sauce.
Sharon Barr says
hi i am from new zealand so am wondering is the pie crust used is actually more of a pastry as we do have that here, sure looks yummy so am hoping to make this.
Karly says
I’ve used a traditional pie crust that you can buy premade at the store, but a homemade pie crust like the one found in this recipe: https://www.bunsinmyoven.com/2014/08/08/ginger-bourbon-peach-pie/ would work fine as well. You’d just need half of this crust recipe.
Maggie says
So I’ve been cruising the web all evening looking for finger foods to prepare for sister’s upcoming baby shower. (It isn’t until March, baby due in May, but I prefer to plan ahead.) I wanted other finger food deserts to be on the menu besides the party cake itself and I think this will be absolutely perfect.
I’m wondering what you think about adding some brunoise apples that are lightly sauteed in butter until soft? With the caramel I’m thinking it would be like eating a caramel apple… no?
Would love to hear your thoughts?
Oh.. and the snack cake aisle? If you’re speaking of the same pinwheels I’m thinking of… not worth the money. My hubby loves them with coffee but anything homemade is always better.
–Maggie
Karly says
@Maggie,
That sounds delicious! Honestly though, I would do a trial run if you’re making these for a party. 🙂
Danie says
curios also how the caramel didn’t all spill out (realize it is a thin layer but am envisioning a sticky yummy mess of caramel on the parchment and pecan filled crust pinwheels without caramel.). what kind of caramel did you use? 🙂
Karly says
@Danie,
Some of the caramel does ooze out. That’s what the parchment paper on the pan is for. It seeps into the bottom of the rolls a bit as well. 🙂
Kayle (The Cooking Actress) says
oh sweet Jesus…..these pinwheels….! Only 3 ingredients which makes this crazy easy and dangerous because they look ADDICTIVE!
Joanne says
I don’t even know where that aisle is in my new post-move grocery store. I guess that’s for the best?
Jamie says
Wondering…..what brand of caramel did you use? An easy option of squeeze caramel topping for ice cream or a homestyle jar sauce??
Karly says
@Jamie,
Sorry for the late reply! I used a jar of the caramel ice cream topping. I think it was Smuckers. 🙂