Caramel Pecan Cinnamon Rolls Recipe
If you’re craving a warm, indulgent treat that feels like a big buttery hug, this Caramel Pecan Cinnamon Rolls Recipe will absolutely hit the spot. The soft, tender dough combined with the rich cinnamon filling and that luscious salted caramel pecan topping? Trust me, it’s a game-changer. I first made these on a lazy Sunday afternoon, and they instantly became my go-to comfort food for brunch or any cozy weekend.
What I love about this Caramel Pecan Cinnamon Rolls Recipe is how the flavors meld so perfectly—the sugary brown sugar and warm cinnamon inside, then capped off with that homemade salted caramel sauce studded with crunchy pecans. You’ll find this recipe is not only delicious but also surprisingly doable, even if you’ve never tried making cinnamon rolls from scratch before. Let me walk you through it, so you get that perfect gooey, nutty bite every time.
Ingredients You’ll Need
All these ingredients work together beautifully to create fluffy rolls with a perfectly balanced sweetness and crunchy pecan goodness. When shopping, look for fresh, quality pecans since they really punch up the flavor here, and use unsalted butter so you can control the salt in your caramel sauce.
- All-purpose flour: The base of your dough, providing structure while keeping it tender.
- Salt: Enhances flavor and balances the sweetness throughout.
- Instant dry yeast: For that perfect rise without the wait—you’ll see fluffy rolls in no time.
- Sugar: Sweetens the dough and helps with browning.
- Lukewarm milk: Activates the yeast while keeping the dough soft.
- Unsalted melted butter: Adds richness to the dough and filling.
- Egg: Provides structure and moisture, making rolls tender and light.
- Vanilla extract: Just a touch to deepen the dough’s flavor.
- Ground cinnamon: The star spice in the filling for that classic cinnamon roll aroma.
- Brown sugar: Adds moisture and a deep caramelized sweetness in the filling.
- Chopped pecans: For texture and a buttery nuttiness, both inside and on top.
- Granulated sugar: Used in the caramel sauce to create that gorgeous golden base.
- Heavy cream: Makes the caramel silky and luscious.
- Cold unsalted butter: Cubed and stirred into warm caramel for richness and a velvety finish.
- Salt: Balances the sweetness in the caramel, turning it into that addictive salted caramel.
- Whole pecans: Toasted and scattered on top to add crunch and visual charm.
Variations
I love customizing this Caramel Pecan Cinnamon Rolls Recipe depending on my mood or the occasion. Feel free to swap or tweak the nuts, spices, or even the sweetness level to fit your taste buds perfectly.
- Nut swap: Walnuts or almonds give a slightly different crunch and flavor—I’ve tried walnuts when pecans were out of stock with great results.
- Less sweet: Cut the sugar a bit in the dough and filling if you prefer the rolls a little less sugary, especially if you’re topping extravagantly with caramel.
- Vegan twist: Use coconut oil or vegan butter instead of butter, and substitute the egg with flaxseed egg—I tested this once and was amazed at how close the texture stayed.
- Spice it up: Add a pinch of nutmeg or cardamom to the cinnamon filling for a warming twist.
How to Make Caramel Pecan Cinnamon Rolls Recipe
Step 1: Prepare the Dough
Start by mixing your flour, salt, sugar, and instant yeast in a big bowl. Make sure the milk you use is lukewarm—not hot—to keep the yeast happy and active. Add your melted butter (cooled so it doesn’t kill the yeast), egg, and vanilla extract, then mix everything together. Kneading is key here; I usually knead by hand for about 8-10 minutes until the dough feels soft and elastic. If you have a stand mixer, a dough hook works wonders and saves time. After kneading, cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm spot for about an hour or until doubled in size.
Step 2: Prepare the Filling
While your dough is rising, melt your butter and let it cool to room temperature. In a small bowl, mix the ground cinnamon, brown sugar, and chopped pecans. The pecans add that satisfying crunch inside the rolls, and mixing them with cinnamon sugar ensures every bite is bursting with flavor.
Step 3: Roll Out and Fill
Once your dough has risen, punch it down gently so it’s ready to be rolled. On a floured surface, roll the dough out into a large rectangle—aim for about 12×16 inches. Spread the melted butter evenly over the dough, then sprinkle the cinnamon sugar pecan mixture on top. Be generous but leave a small border around the edges to help seal the rolls.
Step 4: Shape and Cut
Starting from the long side, carefully roll the dough into a tight log. Use a sharp knife or dental floss (yes, floss!) to cut the log into about 12 equal slices. I find floss works better than knives for that clean cut without squashing the rolls. Place the rolls cut-side up in a greased baking pan, leaving a little room for rising. Cover and let them rise again for 30-45 minutes until puffy.
Step 5: Make the Salted Caramel Sauce
While the rolls are rising for the second time, start your salted caramel. In a heavy saucepan over medium heat, melt granulated sugar without stirring—just swirling the pan occasionally until it turns a deep amber color. Carefully whisk in the hot heavy cream (beware of steam and bubbling!), then the cold butter cubes to thicken the sauce. Stir in the salt for that perfect balance. I like to add chopped whole pecans right into the caramel now for an extra layer of crunch and flavor.
Step 6: Bake and Top
Bake your rolls at 350°F (175°C) for about 25-30 minutes, or until golden brown and cooked through. As soon as they come out of the oven, pour the warm salted caramel pecan sauce generously over the hot rolls. The caramel will soak in and create that glorious sticky top we all dream about. Let the rolls cool just a bit before digging in!
How to Serve Caramel Pecan Cinnamon Rolls Recipe
Garnishes
I like to sprinkle an extra handful of toasted pecans right on top before serving for crunch and a pretty finish. Sometimes, a tiny pinch of flaky sea salt over the caramel heightens that sweet-salty magic. If you’re feeling fancy, a few fresh mint leaves can add a pop of color and freshness.
Side Dishes
These cinnamon rolls pair amazingly with a cup of strong coffee or chai tea to balance the sweetness. If serving brunch, a simple fruit salad or fresh berries give a refreshing contrast. I’ve also enjoyed these alongside scrambled eggs or even crispy bacon to mix sweet and savory.
Creative Ways to Present
For a birthday or special occasion, try arranging these rolls in a circle on a pretty platter and drizzle extra caramel in a spiral pattern. You can even warm the rolls slightly and serve them with a scoop of vanilla ice cream for a decadent dessert. I once wrapped individual rolls in parchment paper tied with twine for a fun gift idea—guaranteed smiles!
Make Ahead and Storage
Storing Leftovers
I store leftover cinnamon rolls in an airtight container at room temperature for up to two days. They stay soft and the caramel keeps its sticky charm, but if your kitchen is warm, a quick trip to the fridge can prevent any sticking mess. Just bring them back to room temp before serving for best texture.
Freezing
These rolls freeze beautifully! After baking and cooling the rolls, I wrap individual pieces tightly in plastic wrap and place them in a freezer-safe bag. Whenever a cinnamon roll craving hits, you can thaw one overnight in the fridge or pop it right into the microwave from frozen for a quick treat.
Reheating
When reheating, I like to warm the cinnamon rolls in the oven at 300°F (150°C) for about 7-10 minutes to keep them soft but bring back that freshly baked aroma. You can also microwave for about 20-30 seconds for a fast fix, just be careful not to overdo it or they might dry out. Adding a dab of butter on top before warming amps up that gooey goodness.
FAQs
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Can I make the dough without instant dry yeast?
Yes! You can use active dry yeast instead, but you’ll need to proof it first in warm water or milk for about 5-10 minutes until it bubbles, then add it to your flour mixture. This adds a little time, but the dough will still rise beautifully.
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How do I prevent the caramel sauce from hardening?
Make sure to keep the caramel sauce warm and pour it immediately over the hot cinnamon rolls after baking. Storing leftovers in an airtight container helps preserve the sauce’s softness. If it thickens too much in the fridge, gently warm it before serving.
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Can I prepare the rolls the night before baking?
Absolutely! After the first rise and shaping, cover the rolls tightly and refrigerate overnight. In the morning, let them come to room temperature and rise a bit more before baking. This is perfect for busy mornings.
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What’s the best way to chop pecans for the filling?
Using a sharp chef’s knife, I chop pecans coarsely so they add enough texture without being too chunky. Toasting them lightly before chopping brings out extra flavor and crunch.
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Can I make this Caramel Pecan Cinnamon Rolls Recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend with xanthan gum included. Keep in mind the texture might be a bit different, and the dough could be slightly less elastic, but the flavor will still shine.
Final Thoughts
This Caramel Pecan Cinnamon Rolls Recipe is one of those recipes that feels like a little celebration every time you bake it. The way that salty-sweet caramel hugs the soft, cinnamon-spiced dough and toasted pecans is just pure joy. I’ve shared these with friends and family and watched their faces light up with every bite. If you want to impress, indulge, or just treat yourself with something homemade and heartwarming, this recipe is for you. Grab your apron, get cozy, and enjoy every sticky, nutty, delicious moment.
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Caramel Pecan Cinnamon Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 cinnamon rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Caramel Pecan Cinnamon Rolls are a delightful twist on a classic favorite, featuring tender, fluffy rolls filled with cinnamon sugar and crunchy pecans, all topped with a rich salted caramel sauce packed with toasted pecans. Perfect for a cozy breakfast or indulgent dessert, these rolls combine soft dough, gooey filling, and a sticky, buttery caramel glaze for a truly irresistible treat.
Ingredients
Dough
- 500 g all-purpose flour
- 1½ tsp salt
- 2¼ tsp instant dry yeast
- 120 g sugar
- 240 ml lukewarm milk
- 60 g unsalted melted butter, cooled to room temperature
- 1 egg at room temperature
- ½ tsp vanilla extract or essence
Filling
- 60 g unsalted butter, melted and cooled down to room temperature
- 2 tbsp ground cinnamon
- 220 g brown sugar
- 80 g chopped pecans
Salted Caramel Sauce
- 150 g granulated sugar
- 110 g heavy cream/whipping cream, hot (heated in microwave if needed)
- 50 g unsalted butter, cold and cut into cubes
- ¼ tsp salt
- 80 g whole pecans
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, salt, instant dry yeast, and sugar. Add lukewarm milk, melted butter, egg, and vanilla extract, mixing until a soft dough forms. Knead by hand or with a mixer until smooth and elastic, about 8-10 minutes. Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, approximately 1 to 1½ hours.
- Make the Filling: In a small bowl, mix the melted butter with ground cinnamon, brown sugar, and chopped pecans. Set aside.
- Roll Out the Dough: Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle, about 16×12 inches.
- Apply the Filling: Spread the cinnamon-pecan filling evenly over the rolled dough, leaving a small border around the edges.
- Shape the Rolls: Carefully roll the dough tightly from the longer side into a log shape. Cut into approximately 12 equal-sized rolls using a sharp knife or dental floss.
- Second Rise: Place the rolls in a greased baking pan, leaving some space between them. Cover with a cloth and let them rise again for 30-45 minutes until puffy.
- Prepare the Salted Caramel Sauce: In a heavy-bottomed saucepan over medium heat, melt the granulated sugar without stirring, swirling occasionally until it turns a deep amber color. Carefully add the hot heavy cream, stirring constantly (mixture will bubble vigorously). Remove from heat and stir in cold butter cubes and salt until smooth. Add whole pecans to caramel and coat them well.
- Bake the Rolls: Preheat the oven to 180°C (350°F). Bake the cinnamon rolls for 25-30 minutes or until golden brown and cooked through.
- Assemble and Serve: Once baked, immediately pour the warm salted caramel sauce with pecans generously over the hot rolls. Allow them to soak briefly, then serve warm for the best gooey texture and flavor.
Notes
- Ensure milk and butter are lukewarm or room temperature for proper yeast activation.
- Use fresh yeast for best rising results.
- Be careful when making caramel as hot sugar can burn quickly.
- For a less sweet option, reduce brown sugar in the filling slightly.
- These rolls are best enjoyed fresh but can be reheated gently to refresh texture.
Keywords: Caramel Pecan Cinnamon Rolls, Cinnamon Rolls, Salted Caramel, Pecan Dessert, Sweet Breakfast Rolls
