Preheat oven to 400°F. Spray a muffin tin with cooking spray.

Sprinkle flour on the work surface. Flatten pastry sheet and roll into a rectangle.

Drizzle caramel sauce over pastry and spread to within ½ inch of edges. Sprinkle chopped walnuts over caramel sauce.

Starting on a short end, evenly roll pastry with filling to opposite end.

Cut pastry into nine pieces. Place pastries cut side up into muffin cups.

Bake 22 minutes or until golden brown. Immediately remove from pan to a wire rack. Let cool 10 minutes. Drizzle with additional caramel sauce and dust with powdered sugar. Makes 9 rolls. Recipe from Culinary.net.