These ultra-easy 4-Ingredient Mini Caramel Rolls give you all the ooey, gooey satisfaction of traditional sticky buns in just 20 minutes with almost zero effort. By using refrigerated biscuit dough and a quick stovetop or microwave caramel base, you get bakery-style treats without making dough from scratch.
Ingredients & Prep
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The Dough: 1 tube (8 oz) refrigerated buttermilk biscuits (like Pillsbury Grands or store-brand equivalents).
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The Butter: 5 tablespoons unsalted butter (sliced).
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The Sugar: ⅓ cup packed light or dark brown sugar.
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The Crunch: 3 to 4 tablespoons chopped pecans (optional, but adds a classic sticky bun crunch).
1.Prep the Muffin Tin:Preheat to 375°F (190°C).
Preheat your oven to 375°F (190°C). Generously grease a 12-cup standard muffin tin with non-stick cooking spray or a little extra butter.
2.Layer the Caramel Base:Slice butter into 12 thin pieces.
Divide the brown sugar evenly across the bottom of the 12 muffin cups. Sprinkle the chopped pecans directly over the brown sugar. Finally, place a thin slice of butter on top of the sugar and pecans in each cup.
3.Add the Biscuits:Cut each biscuit into smaller pieces if desired.
Pop open the tube of refrigerated biscuits. Separate the dough and place one whole biscuit (or cut each biscuit in half for bite-sized mini rolls) right into each muffin cup on top of the butter and sugar mixture.
4.Bake Until Golden:Bake for 8 to 10 minutes.
Place the muffin tin in the preheated oven and bake for 8 to 10 minutes, or until the biscuits have puffed up, turned golden brown, and the brown sugar-butter mixture underneath is bubbling and boiling into a rich caramel.
5.Invert and Serve:Flip immediately while hot.
Let the rolls cool in the pan for just 1 minute. Take a serving platter or baking sheet, place it face-down right on top of the muffin tin, and carefully flip the entire pan over. Lift the tin away, letting all that gorgeous, gooey caramel drip down over the rolls. Serve warm!
