Buttery dough, gooey caramel, crunchy pecans, and warm cinnamon swirl together in these Caramel Pecan Cinnamon Rolls. Perfect for brunch!
You ever make something that’s so good it sparks a little rivalry at family brunch? Yeah, that’s these Caramel Pecan Cinnamon Rolls. It all started last fall when my sister insisted her sourdough pancakes were the star of the show. And then I showed up with a tray of these beauties. Let’s just say… no one even noticed her pancakes after the first bite.
I didn’t set out to cause drama (well… maybe just a little), but these rolls? They’re worth every eye-roll and playful jab that flew across the table that day. My grandma used to bake something similar when we were kids—always on Sundays when the house smelled like cinnamon and butter—and honestly, every time I make them, I’m right back in her cozy kitchen, sneaking extra pecans when she wasn’t looking.
These rolls are sticky, sweet, soft, and… okay, a little messy. But who cares? That’s part of their charm.
Why You’ll Love This Caramel Pecan Cinnamon Rolls Recipe?
So here’s the thing—these aren’t your average cinnamon rolls. They’ve got that soft, pillowy dough (because we don’t mess around here). And then there’s this layer of sticky caramel that drips down the sides when you flip them out of the pan. Oh, and don’t even get me started on those toasted pecans. Crunchy. Buttery. Slightly addictive.
If you’re like me and think cinnamon rolls should be extra, then welcome. You’ve found your people.
- They’re not complicated, but they do make you look like you know what you’re doing.
- Perfect for brunch, dessert, or sneaking one in your car while you hide from the kids (I won’t tell).
- They make your house smell like heaven. Seriously, who needs candles when you’ve got caramel bubbling in the oven?
Ingredient Notes:
Before we dive in, let’s chat about what makes these Caramel Pecan Cinnamon Rolls downright irresistible.
- Milk: I usually warm it up in the microwave. You just want it warm, not boiling. Otherwise, you’ll kill the yeast. And nobody wants that kind of negativity.
- Active Dry Yeast: Give it time to foam in the warm water and sugar. If it doesn’t get bubbly, start over. Yeast has moods, okay?
- Brown Sugar & Corn Syrup: This is what gives you that sticky, lick-your-fingers topping. I know some folks aren’t fans of corn syrup—if that’s you, swap it for maple syrup. It’ll be different but still delish.
- Pecans: Toast them first! It makes them richer and more flavorful. Trust me, raw pecans are fine… but toasted pecans? Chef’s kiss.
- Cinnamon: Don’t be shy. You want these rolls to taste like fall hugged you.
How To Make Caramel Pecan Cinnamon Rolls?
Step 1: Make the Dough
Heat up your milk (I do 45 seconds in the microwave), then stir in butter and salt. Let it cool so you don’t scorch your yeast.
Meanwhile, mix warm water with sugar and sprinkle on the yeast. Let it get foamy—if it’s not, your yeast is probably old. Happens to the best of us.
Mix the milk mixture, yeast, and an egg. Then add flour slowly. When it comes together, knead it until smooth and elastic. If you need to punch it once or twice, I won’t judge.
Let the dough rise in a warm spot until it doubles. I usually set it on top of my stove (while preheating the oven for something else). About 1-2 hours.
Step 2: Make the Caramel Pecan Base
Mix brown sugar, corn syrup, water, and butter. Spread it on the bottom of your baking dish, and line it with pecan halves. I try to make them look pretty, but they usually end up wherever they land. No biggie.
Step 3: Roll It, Fill It, Slice It
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Roll the dough into a rectangle. Slather on soft butter, sprinkle with cinnamon sugar, and roll it up like a sleeping bag. Slice into rounds and pop them on top of the pecans.
Step 4: Second Rise
Let them puff up again for about 30 minutes. They should be pillowy and soft, like little clouds of joy.
Step 5: Bake and Flip
Bake at 350°F for about 25 minutes. Golden on top is what you’re aiming for.
And now comes the fun part—flipping them out. Place a tray over the pan and flip fast. Some caramel may ooze out… try not to eat it straight off the pan (but if you do, I’m not judging).
Storage Options:
- Room Temp: Good for a day or two.
- Fridge: Up to 5 days, but they’ll get a little firm. Warm them up before eating!
- Freezer: Totally freezable. Wrap tight, reheat at 300°F for that just-baked feel.
Variations and Substitutions:
- Walnuts instead of Pecans: Not a pecan fan? No problem! Walnuts are a great sub.
- Maple Syrup instead of Corn Syrup: Adds a different vibe—sweet, with a hint of maple goodness.
- Add Raisins or Dried Cranberries: If you’re into that kinda thing (no shade!).
- Cream Cheese Frosting: Slather it on top for an extra decadent experience.
What to Serve with Caramel Pecan Cinnamon Rolls?
- Coffee: Black, sweetened, iced—whatever’s in your cup. It works.
- Fresh Fruit: To balance out the sweet. Or at least make you feel like you’re balancing it.
- Bacon or Sausage Links: Sweet and salty, besties forever.
Frequently Asked Questions:
Can I prep these overnight?
Yep! Assemble everything, cover it up, and pop it in the fridge. Let them sit on the counter for 30-40 minutes in the morning, then bake.
Do I have to use margarine?
Nope. Butter’s my go-to, but margarine works if that’s what you have on hand (or if Grandma’s old recipe insists on it).
What if I mess up the flip?
Honestly? Who cares. Scrape that caramel out of the pan and spoon it on top. It’s still gonna taste amazing.
So, what do you think? Ready to bake a batch of these Caramel Pecan Cinnamon Rolls and make your house smell like a dream? I’m telling you—once you make these, you’ll understand why I double the recipe every time.
If you give them a go, leave a comment or tag me in your pics. I’d love to see how yours turn out! And hey, if you accidentally eat three in a row… you’re not alone.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Caramel Pecan Cinnamon Rolls
Ingredients
For the Dough
- ½ cup whole milk
- ¼ cup margarine or unsalted butter
- ½ teaspoon salt
- ⅛ cup warm water approximately 110°F
- ½ teaspoon granulated white sugar
- 1 .25 ounce envelope active dry yeast
- 1 large egg
- 2½ cups all-purpose flour additional as needed for kneading
For the Filling
- 2 tablespoons margarine or unsalted butter, softened
- ¼ cup granulated white sugar
- 1 teaspoon ground cinnamon
For the Caramel Pecan Topping
- ¾ cup packed brown sugar
- 3 tablespoons margarine or unsalted butter
- 2 tablespoons light corn syrup
- 1½ tablespoons water
- ½ cup pecan halves
Instructions
Prepare the Milk Mixture
- In a small saucepan, heat the milk over medium heat until a thin skin forms on the surface. Remove from heat, and stir in the margarine and salt. Set aside and allow to cool until lukewarm.
Activate the Yeast
- In a small bowl, combine the warm water and granulated white sugar. Sprinkle the active dry yeast over the water and allow it to sit for 5–10 minutes, or until foamy.
Make the Dough
- In a large mixing bowl, combine the cooled milk mixture and the activated yeast mixture. Add the egg and mix thoroughly using an electric mixer on medium speed for approximately 2 minutes.
- Gradually add the all-purpose flour, ½ cup at a time, stirring after each addition until a dough forms. Transfer the dough to a floured surface and knead until smooth and elastic, about 8 minutes. If the dough is sticky, add additional flour as needed.
- Place the dough in an oiled bowl, turning once to coat. Cover with a clean towel and let rise in a warm place until doubled in size, approximately 1 to 2 hours.
Prepare the Caramel Pecan Topping
- In a medium mixing bowl, combine the brown sugar, margarine, corn syrup, and water until smooth. Spread this mixture evenly across the bottom of a greased 9x9-inch baking dish. Arrange the pecan halves on top of the caramel layer, face down for presentation. Set aside.
Roll and Fill the Dough
- Punch down the risen dough and transfer it to a lightly floured surface. Roll it out into a 9x12-inch rectangle. Spread the softened margarine evenly over the surface of the dough.
- In a small bowl, mix the granulated white sugar and ground cinnamon. Sprinkle the mixture over the buttered dough. Roll the dough tightly, starting from the long edge, to form a log. Pinch the seam to seal.
- Slice the log into 1-inch rounds and place them evenly into the prepared baking dish over the caramel pecan layer.
Second Rise
- Cover the baking dish with a clean towel and let the rolls rise in a warm location until doubled in volume, approximately 30 minutes.
Bake the Rolls
- Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown. Remove from the oven.
Invert and Serve
- Immediately place a cutting board or baking sheet over the baking dish and invert the rolls, allowing the caramel pecan topping to drizzle over the rolls. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
