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Caramel Pecan Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 139 reviews
  • Author: Jasmine
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Delight in these Shortcut Caramel Pecan Cinnamon Rolls, a quick and indulgent twist on classic cinnamon rolls. Using refrigerated cinnamon roll dough, this recipe features a rich, homemade caramel sauce with pecans baked underneath the rolls, creating a gooey, nutty bottom layer that pairs perfectly with the sweet cinnamon rolls on top. Finished with a drizzle of icing, these rolls are perfect for an easy yet impressive breakfast or dessert.

Ingredients

Scale

Caramel Pecan Sauce

  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 cup firmly packed light brown sugar
  • 4 tablespoons light corn syrup
  • Pinch of salt
  • 1 cup coarsely chopped pecans

Cinnamon Rolls

  • 2 (17.5-ounce) cans refrigerated cinnamon rolls (5 per can; Pillsbury Grands Flaky Cinnamon Rolls recommended)

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch glass or ceramic baking dish with nonstick cooking spray and set aside.
  2. Make Caramel Pecan Sauce: In a small pot over medium heat, combine the butter, heavy cream, brown sugar, light corn syrup, and a pinch of salt. Stir constantly until the butter has melted completely. Bring the mixture to a brief boil to ensure all the sugar has dissolved, creating a smooth caramel sauce.
  3. Assemble Sauce and Pecans: Pour the hot caramel sauce evenly into the bottom of the prepared baking dish. Immediately sprinkle the coarsely chopped pecans evenly over the caramel layer, allowing them to stick and soak slightly.
  4. Arrange Cinnamon Rolls: Open both cans of refrigerated cinnamon rolls and set aside the icing packets. Separate each roll and place them atop the caramel and pecan mixture in the dish. It’s okay if they don’t fill the entire dish because they will expand as they bake.
  5. Bake: Bake the cinnamon rolls in the preheated oven for 25 to 30 minutes, or until they turn golden brown on top and are cooked through.
  6. Cool and Invert: Remove the dish from the oven and let it rest for about 5 minutes to allow the caramel to thicken slightly. To serve, place a large serving platter over the baking dish, and carefully invert the cinnamon rolls onto the platter. Be cautious as the caramel will still be hot. Using a kitchen towel can help protect your hands during this step.
  7. Drizzle Icing and Serve: Drizzle the cinnamon rolls with the reserved icing from the tube as desired. Serve warm for the best gooey, sweet experience.

Notes

  • Use gloves or a kitchen towel when inverting the rolls to avoid burns from hot caramel.
  • You can substitute pecans with walnuts or skip nuts if preferred.
  • The recipe works best with flaky, buttery refrigerated cinnamon rolls like Pillsbury Grands for optimal texture.
  • Serve immediately after icing for the tastiest experience, though rolls can be reheated gently before serving the next day.

Nutrition

  • Serving Size: 1 roll
  • Calories: 651
  • Sugar: 50 g
  • Sodium: 732 mg
  • Fat: 36 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 1 g
  • Carbohydrates: 80 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 38 mg

Find it online: https://jmrecipes.com/caramel-pecan-cinnamon-rolls-recipe/