Put some joy into breakfast and make these delightfully indulgent caramel pecan cinnamon rolls.
They’re so good, you’ll want them for lunch, dinner, and maybe a midnight snack too.
There is nothing quite like the smell of cinnamon rolls in the oven. They’re sweet, spiced, and totally mouthwatering.
It’s like walking into sugar heaven.
And trust me when I say that these caramel pecan cinnamon rolls taste like they’re straight from the bakery.
In fact, they might be better!
Caramel Pecan Sticky Rolls Recipe
DISCLAIMER: You will never go back to regular cinnamon rolls after trying these bad boys.
All it takes is one bite, and you’ll be hooked.
They take everything you like about cinnamon rolls and kicks the flavor and texture up to eleven.
Yes, they’re ooey-gooey, full of cinnamon sugar, incredibly soft, and perfectly golden.
But then you’ll top them with an irresistibly rich caramel sauce and nutty, textural pecans.
Ooh, baby! Each bite is like a party in your mouth.
Ingredients
- Active Dry Yeast- Yeast is the primary leavening agent in most breads. It’ll give the rolls that signature bakery flavor.
- Milk- Milk makes a super soft and tender dough. The fattier the milk, the better.
- Eggs- Eggs add moisture and flavor and help the dough rise.
- Butter– Because everything is better with butter.
- Sugar– This recipe uses granulated (white) and brown sugar. White sugar is for the dough and the filling. Brown sugar is for the caramel sauce.
- All-Purpose Flour– It’s not bread without flour. Feel free to use whole wheat if you prefer.
- Corn Syrup– To help make the caramel sauce extra smooth and stable.
- Pecans– For delicious flavor and texture.
- Cinnamon– You can’t have cinnamon rolls without cinnamon!
Tips for the Best Caramel Pecan Cinnamon Rolls
- Make sure all of the ingredients are at room temperature. That will help them blend properly.
- The milk should be warm, but not hot. If it’s too hot to touch, it’ll kill the yeast before you even start.
- You’ll make an enriched yeast-based dough here, so be sure to account for the proofing! I suggest making the recipe the night before and popping it in the fridge.
- Let the rolls come to room temperature the next morning and bake as instructed.
- If the dough is too sticky, add more flour. Continue adding flour in 1 tablespoon increments until it is soft, with a slight tackiness.
- If the dough is too hard/dry, add water in 1/4 teaspoon increments until it reaches the correct consistency. But only do this after it’s well mixed.
- Knead the dough for at least 5-10 minutes. It builds up the gluten structures and traps air, so it’ll rise and be tender.
- Use unflavored dental floss to cut the cinnamon roll slices. Simply tuck the floss under the end of the log, bring it over the top, cross it, and cut.
- Don’t skip the proofing, or the cinnamon rolls won’t rise. You can speed this up in the oven if you don’t have a warm spot in your house.
- Preheat the oven to 200 degrees Fahrenheit for about 3 minutes.
- Then shut it OFF and put the bowl of dough inside.
- Close the door and leave it to rise.
- Don’t have a rolling pin? Use a flour-covered wine bottle!
How to Store Caramel Pecan Cinnamon Rolls
Although cinnamon rolls are best served fresh, you can store them in an airtight container, at room temperature for up to three days.
You can also cover a plate with plastic wrap (wrap them really well). This will keep them soft and moist.
I don’t suggest putting them in the freezer because they’ll harden.
How to Freeze Caramel Pecan Cinnamon Rolls
Let your delicious rolls cool completely.
Then, double-wrap cold cinnamon rolls in plastic wrap and then in a layer of tin foil. Mark the date and freeze for three months.
You can do the same with unbaked rolls, but keep them in the baking pan. These will last up to 2 months.
Either way, let the rolls thaw in the fridge overnight before baking.
If they’re already cooked, warm them in the oven.
Recipe Variations
One of my favorite ways to jazz cinnamon rolls up is to incorporate fun extras into the filling. Here’s some ideas:
- Chocolate chips (white, dark, milk)
- Peanut butter or butterscotch chips
- Chopped nuts
- Dried fruits
- Chopped (cooked) bacon
- Chopped apples, pears, strawberries, etc.
Another great option is to flavor the caramel. Add sea salt, chocolate, booze, extracts, or maple syrup.
More Sticky-Sweet Recipes You’ll Love
Viral TikTok Cinnamon Rolls with Heavy Cream
Monkey Bread Muffins
Pecan Pie Cobbler
Kentucky Derby Pie
Caramelized Bananas
Caramel Pecan Cinnamon Rolls (Easy Recipe)
15
servings20
minutes30
minutes533
kcalPut some joy into breakfast and make these delightfully indulgent caramel pecan cinnamon rolls. They’re so good, you’ll want them for lunch and dinner too.
Ingredients
- Caramel Pecan Sauce
1 cup butter, cubed
1 1/2 cups brown sugar, packed
1/4 cup corn syrup
3/4 cup pecans, chopped
- Dough
2 packages (1/4 ounce each) of active dry yeast
1 cup 2% milk (warmed to 110°F)
2 large eggs, room temperature
5 tablespoons butter, melted
1/2 cup granulated sugar
1 teaspoon salt
5 cups all-purpose flour, plus additional for rolling dough
Oil
- Filling
2 tablespoons butter, softened
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
- Caramel Pecan Sauce
- Grease a 9 x 13-inch baking dish. Set aside.
- Melt the butter in a medium saucepan over medium heat.
- Add the brown sugar and corn syrup to the melted butter, and let the mixture come to a boil while stirring constantly.
- Boil for 2 minutes, then pour it directly into the baking dish.
- Sprinkle the chopped pecans over the hot caramel and set the dish aside.
- Cinnamon Rolls
- In a saucepan, heat the milk until it’s lukewarm, approximately 110-115 degrees Fahrenheit (40-45°C). It should feel warm to the touch, but not uncomfortable.
- Pour the warm milk into a large bowl (or the bowl of a stand mixer), then add both packages of yeast and leave them to dissolve (5-10 minutes). When ready, the mixture will be foamy, with a yeasty smell.
- Add the eggs, butter, sugar, salt, and 3 cups of flour. Mix with a dough hook until fully combined and smooth. Or knead by hand until the dough is soft and tacky (but not sticky). Add more flour as needed.
- Lightly flour a flat surface and scrape the dough out of the bowl.
- Gently knead the dough with floured hands until it is smooth and elastic. This will take approximately 6-8 minutes.
- Grease a large bowl with oil and place the dough inside. Add a light layer of oil over the dough.
- Cover the bowl with a clean dish towel and let it sit in a warm place until it’s doubled in size. Approximately 1 hour.
- Cinnamon Filling
- In a medium bowl, mix the cinnamon and granulated sugar. Set aside.
- Assembly
- When the dough has doubled in size, punch it down gently with a fist and turn it onto a floured surface. Roll the dough into a large 17 x 15-inch rectangle of even thickness.
- Spread two tablespoons of softened butter over the dough, leaving about 1/2 inch around the edges.
- Sprinkle the cinnamon sugar mixture over the butter. Coat generously and press it gently into the butter.
- Turn the dough into a landscape position (the longest sides should be at the top and bottom) and begin to roll from the bottom to the top. Pinch the seam to seal.
- Cut the log into 15 slices and place them on top of the caramel sauce in the 9 x 13-inch pan.
- Cover and let the dough rise until each roll has doubled in size (about 30 minutes).
- Preheat the oven to 350 degrees Fahrenheit (175°C) and bake for 30-35 minutes or until golden brown.
- Let the pan cool for five minutes, then flip it over onto a platter or large plate. Use a spatula to scrape any extra caramel pecan sauce from the pan onto the cinnamon rolls and serve warm.
