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
Scale
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