Caramel Pecan Cinnamon Rolls (video)

A heavenly and delicious combination of caramel, pecans, and fluffy cinnamon rolls! My caramel pecan cinnamon rolls are made with a soft yeast dough, filled with brown sugar, cinnamon, and crunchy pecans. After baking, these soft rolls are topped with homemade caramel sauce and more pecans. Each bite is oozing with caramel and incredible flavors! A sensational dessert recipe you’ll never forget!

Watch My Caramel Pecan Rolls Video Tutorial

Watch my YouTube caramel pecan rolls video tutorial for step-by-step instructions and see just how easy these are to make! Want to stay up to date on my newest posts? Make sure to subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Caramel Pecan Rolls

Here are my tips for the main ingredients you’ll need to make these caramel cinnamon rolls. Find the full list of ingredients in the printable recipe card below.

• Yeast – this recipe work with both regular and instant yeast. I’ll include instructions for using both below.
• Unsalted Butter – I recommend using unsalted butter for all my baking recipes. This gives you more control over the salt content.
• Pecans – roasted, plain pecans work best for this recipe.
• Brown Sugar – for the filling. Light or dark brown sugar will both work.
• Cream – for topping the cinnamon rolls. You can use regular cream, heavy cream, half-and-half, or even whole milk for this step in the recipe. Use regular cream or heavy cream for the caramel sauce.
• All Purpose Flour – regular flour works best for this recipe. The only other flour I can recommend is bread flour.

How to Make Yeast Dough for Cinnamon Rolls

These incredible caramel pecan cinnamon rolls are made with the softest and fluffiest yeast dough! It’s my go-to recipe for all my rolls, and it’s easy to make!

This yeast dough recipe works with both regular and instant yeast.

For Conventional Yeast:

1. Heat the milk in the microwave or on the stovetop until it reaches 120°F. Pour the milk into a large mixing bowl and sprinkle the yeast over the top. Let it stand for about 5 minutes, until the yeast becomes foamy and fluffy.
2. Next, add the sugar, salt, vanilla extract, eggs, and melted butter (cooled). Whisk everything together for a few minutes, until the eggs are well beaten.
3. Gradually add in the flour, whisking it in at first, then switch to a spatula as the batter thickens.
4. Once the batter pulls together into a dough ball, flour your work surface and transfer the dough.
5. Continue to add flour gradually, as needed, kneading the dough until it’s smooth and elastic. The dough should be very soft and just slightly sticky. You can add more than 4 cups, if needed.
6. Transfer the dough back into the mixing bowl, cover it with a towel, and set it into a warm corner of the kitchen. Allow the dough to proof until it’s doubled in size, about 1 to 1 ½ hours

For Instant Yeast:

1. In a large mixing bowl, combine warm milk (about 100-110°F), sugar, salt, vanilla extract, eggs, melted butter (cooled), and instant yeast. Whisk everything together for a few minutes, until the eggs are well beaten.
2. Gradually add in the flour, whisking it in at first, then switch to a spatula as the batter thickens.
3. Once the batter pulls together into a dough ball, flour your work surface and transfer the dough.
4. Continue to add flour gradually, as needed, kneading the dough until it’s smooth and elastic. The dough should be very soft and just slightly sticky. You can add more than 4 cups, if needed.
5. Cover the dough with a towel and let it rest for about 15 minutes before rolling out.

How to Make Caramel Pecan Rolls

Once you have the dough ready to go, it’s time for the fun part – making the cinnamon rolls!

1. Line a large casserole dish (about 9×13-inches) with parchment paper or spray the inside with a non-stick baking spray.
2. Lightly flour your work surface and rolling pin. Roughly shape the dough into a rectangle, then roll it out into a 15×20-inch rectangle.
3. Use a spatula to gently spread the ½ cup softened butter over the dough, evenly to all the edges.
4. In a small bowl, combine the brown sugar and cinnamon and stir together. Sprinkle this mixture evenly over the butter. Next, sprinkle the diced pecans over the top.
5. Starting at the long end of the rectangle, gently but tightly roll the dough into a log. I like to press the edges inwards a bit to create an evenly shaped log.
6. Use a very sharp, thin knife to slice the log into 12 equal segments. Transfer the rolls into the prepared casserole dish, spacing them evenly apart.

Baking Instructions for Cinnamon Rolls

Once you have the rolls shaped, it’s time for proofing and baking! These instructions are the same for both conventional and instant yeast.

1. Cover the tray of cinnamon rolls gently with a towel and set into a warm corner of the kitchen to proof about 45 minutes to 1 hour. The dough should become fluffy.
2. I usually keep my rolls next to the stove where I’m preheating the oven.
3. Meanwhile, preheat the oven to 350°F. Once the rolls are proofed and oven preheated, it’s baking time!
4. Bake the rolls for 10 minutes, then remove them from the oven and pour ¾ cup of cream (or half-and-half) evenly over the rolls.
5. Return the rolls back into the oven and continue to bake for an additional 23 to 26 minutes, until the rolls are a rich golden-brown color on top.

Making Homemade Caramel Sauce

While the rolls are proofing and baking, it’s the perfect time to make some homemade caramel sauce! It’s super easy to make and will transform these pecan rolls!

1. Place the sugar into a medium sized saucepan and pour in the water. Do not stir!
2. Bring the sugar and water to a simmer over medium-high heat. Let the syrup simmer without stirring until it becomes a golden-brown color.
3. If the syrup starts to crystallize instead of browning, increase the heat.
4. Stir in the butter until it’s completely melted, then stir in the heavy cream.
5. Remove the caramel sauce from the heat and stir in salt flakes and vanilla extract. Cover the sauce and let it cool until ready to use.

Finishing the Caramel Pecan Cinnamon Rolls

1. As soon as the cinnamon rolls are done baking, remove them from the oven and pour the caramel sauce evenly over the rolls, spreading the sauce evenly. I usually reserve about ¼ cup of the sauce for adding later.
2. Sprinkle the remaining ½ cup of diced pecans over the top.

Serving & Storing Suggestions

For serving, use a sharp knife to divide the rolls, then lift them gently from the casserole pan with a rubber spatula. If desired, add extra caramel sauce on top and more pecans.

These caramel pecan rolls can be stored at room temperature for 24 hours. For longer storage, cover the rolls with plastic wrap and store them in the refrigerator. Reheat the rolls in the microwave briefly before enjoying again.

Overnight Cinnamon Roll Instructions

Want to make these cinnamon rolls the night before for an easy breakfast? That’s easy to do!

1. Follow the recipe as written, shaping the rolls. After shaping the rolls, allow them to proof in the casserole for about 20 to 30 minutes.
2. Cover the entire tray with plastic wrap and set the rolls into the refrigerator. This will slow down the proofing process.
3. The next morning, remove the rolls from the refrigerator and let the dough warm back up to room temperature, about 1 to 1 ½ hours. Meanwhile, preheat the oven to 350°F. Try keeping the rolls by the warm stove to warm up faster.
4. Bake the rolls following the same instructions.

More Recipes to Try!

Enjoyed this delicious cinnamon roll recipe? Check out some of my other rolls recipes you’re sure to enjoy!

• Classic Cinnamon Rolls – the recipe that started it all! A fan-favorite for over a decade! These are so delicious!
• Apple Pie Cinnamon Rolls – these are filled with apple pie filling, topped with cream cheese icing!
• Pumpkin Spice Cinnamon Rolls – soft pumpkin dough filled with pumpkin filling, topped with icing!
• Pistachio Honey Cinnamon Rolls – a sweet, nutty twist on cinnamon rolls, with pistachio paste filling and honey glaze!

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