Heat oven to 400°F. Place paper or foil baking cup in each of 12 regular-size muffin cups. Generously spray with Crisco® Original No-Stick Cooking Spray.
In small bowl, mix powdered sugar, caramel topping and peanut butter until blended. Unroll both cans of dough. Spread half of the caramel mixture evenly over each dough sheet to within 1/2-inch of edges. Starting on short side, roll up each dough sheet. Cut each roll crosswise into 6 pieces. Place cut sides up in muffin cups.
Bake 12 to 18 minutes or until golden brown. Remove from pan to cooling rack. Cool 15 minutes.
Meanwhile, in small microwavable bowl, microwave chocolate hazelnut spread on High 30 to 60 seconds. Drizzle over rolls.