Mini Caramel Pecan Rolls

Vegan Mini Pecan Rolls:

• 1 package Pillsbury crescent rolls (some other brands are also vegan) or use a sweet-bread recipe
  
• 1½ Tbs margarine softened/melted
  
• cinnamon

• 2 - 3 Tbs brown sugar

Caramel:

• ½ cup vegan margarine (Earth Balance recommended)

• ½ cup brown sugar

• 1 tsp vanilla extract

• ½ cup chopped pecans

• Pinch of salt

Preheat oven to 350 (or whatever it says on crescent roll package). Unroll crescent rolls leaving two triangles together to form a rectangle (pinch the dough together along the seam to keep it together). Brush topside of rectangles with margarine, and sprinkle with sugar and lots of cinnamon. Tightly roll dough rectangles starting with one of the short ends. Cut the rolls crosswise and place ½ inch apart in greased cake pan. Bake until cooked and non-doughy (about 14 minutes, see package instructions).

While rolls are cooking, melt margarine in a saucepan over low heat. Add sugar and stir until mixed. Stir for 3 minutes and increase heat to medium/low if it hasn’t started boiling. When mixture starts to boil, stir constantly for another 4 - 5 minutes until color is uniform (reduce heat to low if boiling too rapidly). Turn off heat and immediately stir in vanilla, pecans, and salt. Check cooled spoonful of caramel. If the texture is grainy/not smooth, add ½ Tbs water and cook for another 5 minutes over low.

Increase oven temperature to 375 and pour caramel mixture over rolls. Pray to the dessert gods. Bake for another 5-7 minutes (or until done).