Caramel Pecan Sticky Rolls

This is my first time making this recipe. We're having breakfast in Sunday school on Easter morning, so I thought I'd give these a try! I doubled the recipe and also tweaked it to make "mini" rolls :-) This did make a mess in the muffin tins. I'm soaking them right now, so just be prepared to scrub!

Ingredients:

1/4 cup fat-free caramel-flavored sundae syrup

cooking spray

1 8 ounce can refrigerated reduced-fat crescent roll

1/4 cup brown sugar -- firmly packed

2 tablespoons pecans -- finely chopped

1/2 teaspoon ground cinnamon

Directions:

Preheat oven to 375 degrees. Spoon 1 1/2 teaspoons syrup into each of 8 muffin cups coated with cooking spray; set aside. Unroll crescent roll dough, and separate into rectangles. Combine brown sugar, pecans, and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough. Beginning at 1 long edge, roll up jelly-roll fashion. Pinch ends of dough to seal. Cut each roll into 6 slices. Place 3 slices, cut sides down, (in a clover type shape) in prepared muffin cups. Bake at 375 for 14 minutes. Run a knife around edges of cups; invert onto a platter. To make mini rolls: Add on 1/2 tsp of caramel to each muffin cup. Prepare the same, but add only one slice per muffin tin instead of three. Watch closely. They will bake much faster!

This recipe makes 8 large rolls at 4 weight watcher points a piece or 48 mini rolls at one point a piece.