Caramel Pecan Cinnamon Rolls Recipe

If you’re anything like me, nothing beats waking up to the smell of warm, gooey cinnamon rolls wafting through your kitchen. This Caramel Pecan Cinnamon Rolls Recipe takes that comforting classic to the next level with a rich, buttery dough and a luscious salted caramel sauce that drapes over the tender rolls like a sweet, nutty hug. The pecans add this amazing crunch and depth that pairs perfectly with the cinnamon sugar filling—trust me, it’s an absolute game changer.

What I love most about this recipe is how well it works for any cozy occasion, whether you’re celebrating a special morning or simply craving a sweet treat during the week. The caramel sauce isn’t just an extra drizzle; it’s the heart of the dish, making these rolls irresistible and totally worth the extra effort. If you’ve been hunting for a showstopper recipe that your friends will beg you to make again, this Caramel Pecan Cinnamon Rolls Recipe is it.

Ingredients You’ll Need

Every ingredient in this recipe plays a vital role in crafting those soft, flavorful rolls with a perfect balance of sweet, spice, and richness. From the flour that forms a soft crumb to the pecans that add texture, shopping for quality will definitely pay off in the final bite.

• All-purpose flour: It provides the perfect structure for tender but sturdy rolls—you want fresh, bleached or unbleached will both work well.
• Salt: Just a pinch to balance out sweetness and enhance flavor.
• Instant dry yeast: The superhero that gets your dough rising beautifully—make sure it’s fresh so your rolls puff up perfectly.
• Sugar: Regular granulated sugar sweetens the dough gently.
• Lukewarm milk: This wakes up your yeast, so test the temperature—it should feel like a warm hug on your wrist, not hot enough to scald.
• Unsalted melted butter: Adds richness to the dough, and keeping it at room temp prevents scrambling the eggs.
• Egg: Helps with softness and structure, so bring it to room temperature for smooth blending.
• Vanilla extract or essence: A little vanilla boosts the overall flavor complexity.
• Cinnamon: Nothing beats fresh ground or good quality ground cinnamon for that warm spice punch.
• Brown sugar: This pairs beautifully with cinnamon and provides a deep caramel flavor in the filling.
• Chopped pecans: Fresh pecans add crunch and nuttiness; I usually toast them lightly to bring out even more flavor.
• Granulated sugar (for caramel): The base for your caramel sauce; be patient melting it—it’s magic in the making.
• Heavy cream: I always use full-fat to get that luscious, creamy caramel consistency.
• Cold unsalted butter: Cut into cubes, it cools and enriches the caramel sauce beautifully.
• Salt (for caramel): The “salted” bit that balances the sweetness and makes every bite irresistible.
• Whole pecans: To stir into the caramel sauce for that perfect nutty crunch.

Variations

I love playing around with this Caramel Pecan Cinnamon Rolls Recipe depending on the occasion or what’s in my pantry. Feel free to customize it to match your flavor cravings or dietary preferences—you really can’t go wrong here.

• Walnut swap: When pecans aren’t on hand, I grab walnuts—they give a slightly earthier flavor that’s just as delicious.
• Vegan twist: Replace butter with coconut oil and swap the egg for a flax egg; I’ve tried this and the dough still comes out soft, just a little less rich.
• Spiced up: Add a dash of nutmeg or cardamom to the filling for an extra layer of cozy spices—perfect for fall mornings.
• Chocolate boost: Sprinkle mini chocolate chips along with the pecans in the filling. My weekend brunch crew absolutely adored this indulgence.
• Less sweet: Cut back on the brown sugar in the filling by a few tablespoons if you prefer your rolls less sugary, but keep the salted caramel intact for that sweet-salty magic.

How to Make Caramel Pecan Cinnamon Rolls Recipe

Step 1: Mix and Knead the Dough

Start by combining the dry ingredients—flour, salt, sugar, and instant yeast—in a large bowl. Next, whisk the lukewarm milk, melted butter, egg, and vanilla together and gradually add this mixture to the dry ingredients. I like using my hands or a stand mixer fitted with a dough hook to knead the dough for about 8-10 minutes until it’s smooth and slightly sticky but still elastic. This is key—if it’s too dry, add a touch more milk, but too sticky, dust in a bit more flour sparingly. Then, cover the dough with a clean kitchen towel and let it rise in a warm spot for about 1-1.5 hours, or until doubled in size.

Step 2: Prepare the Filling

While the dough is rising, melt the butter for the filling and mix in the ground cinnamon and brown sugar until combined. Toast and chop the pecans if you haven’t already—this brings out their flavor and crunch. Having your filling ready means you’ll be organized and ready to roll once the dough has puffed up nicely.

Step 3: Roll Out and Fill the Dough

Once your dough has doubled, punch it down gently to release the air and transfer it to a floured surface. Roll it out into a large rectangle, about 12×16 inches—that gives you enough room to spread the filling evenly. Use a spatula or the back of a spoon to spread the cinnamon-butter-sugar mixture across the dough, then scatter the chopped pecans evenly over the filling. Being generous here gives you those pockets of pecan crunch in every bite.

Step 4: Shape and Slice the Rolls

Starting from one long edge, carefully roll the dough into a tight log. If your dough resists, let it rest for a few minutes—it’ll become more pliable. Slice the log into 12 even rolls using a sharp serrated knife or dental floss for clean cuts. Arrange the rolls snugly in a greased baking dish—it’s okay if they’re close because they’ll puff up beautifully during baking.

Step 5: Let Rise Again and Bake

Cover your rolls with a towel and let them rise again for about 30-45 minutes until they’re puffy and touching each other. Meanwhile, preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, or until golden brown on top and cooked through. If you notice the tops browning too quickly, tent with foil to prevent burning.

Step 6: Make the Salted Caramel Sauce

This is the showstopper. In a heavy-bottomed saucepan, melt the granulated sugar over medium heat without stirring—just swirl the pan gently until it turns a deep amber color. Remove from heat and slowly whisk in the hot heavy cream (this will bubble up, so be careful). Stir in cold butter cubes until silky, then add the salt and whole pecans. Let this sauce cool slightly but keep it warm enough to drizzle. The salted caramel pecans add that addictive mix of sweet and salty crunch you’ll be dreaming about.

Step 7: Drizzle, Serve, and Enjoy

Once your cinnamon rolls have cooled a bit but are still warm, generously spoon the salted caramel pecan sauce over the top. The sauce will soak down into the nooks of each roll—if you ask me, there’s nothing better than a warm, sticky cinnamon roll loaded with caramel and nuts on a chilly morning.

How to Serve Caramel Pecan Cinnamon Rolls Recipe

Garnishes

I like to toss a few toasted pecan halves on top just before serving for that extra nutty pop and a little fresh whipped cream dollop doesn’t hurt either. Sometimes, a light dusting of powdered sugar gives a pretty finishing touch when I want a simple look.

Side Dishes

These rolls are rich, so I often pair them with a bright fruit salad or a refreshing citrusy yogurt parfait to balance sweetness on my brunch table. A hot cup of coffee or chai tea is my go-to beverage—both bring out the cinnamon and caramel notes perfectly.

Creative Ways to Present

For special occasions, I arrange the rolls in a circle on a pretty platter and drizzle the caramel sauce right before guests arrive to keep them looking fresh. Another favorite trick is adding edible flowers or fresh mint leaves for a pop of color and a subtle aroma that wows every time.

Make Ahead and Storage

Storing Leftovers

I’ve found that storing leftover Caramel Pecan Cinnamon Rolls Recipe in an airtight container at room temperature keeps them soft for up to two days. If I plan to eat them quickly, I leave them at room temp—this way, the caramel stays wonderfully gooey.

Freezing

If I want to prep ahead, I freeze the unbaked rolls after shaping but before the second rise. I wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When ready, I thaw overnight in the fridge and let them rise before baking, which works perfectly to keep that fresh-baked texture.

Reheating

To reheat, I pop a roll in the microwave for about 20 seconds to soften, then drizzle with a little warmed caramel sauce if it’s dried out. For a slightly crisp top, a quick 5-minute bake at 350°F (175°C) does wonders, just watch closely so they don’t dry out.

FAQs

Final Thoughts

This Caramel Pecan Cinnamon Rolls Recipe holds such a special place in my heart because it combines the timeless comfort of cinnamon rolls with a luxurious caramel twist that never fails to impress. Baking these feels like a warm hug on a plate, and sharing them with loved ones makes the experience even sweeter. I truly hope you’ll try making these your next weekend project—they’re a little labor of love that rewards you with pure, sticky-sweet happiness.

Caramel Pecan Cinnamon Rolls Recipe

★★★★★ 4.8 from 82 reviews

• Author: Any
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

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Description

Indulge in these decadent Caramel Pecan Cinnamon Rolls featuring a soft, yeasted dough filled with cinnamon-spiced brown sugar and pecans, finished with a luscious homemade salted caramel sauce crowned with toasted pecans. Perfect for a special breakfast or dessert treat, these rolls combine soft, buttery textures with rich, nutty caramel flavors.

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Ingredients

Scale 1x2x3x

For the 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

For the filling

• 60 g unsalted butter, melted and cooled down to room temperature
• 2 tbsp ground cinnamon
• 220 g brown sugar
• 80 g chopped pecans

For the salted caramel sauce

• 150 g granulated sugar
• 110 g heavy cream (hot, warmed in microwave or on stove)
• 50 g unsalted butter, cold and cut into cubes
• ¼ tsp salt
• 80 g whole pecans

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Instructions

1. Prepare the dough: In a large mixing bowl, combine the all-purpose flour, salt, instant dry yeast, and sugar. Warm the milk until lukewarm and add it to the dry ingredients along with the melted butter, egg, and vanilla extract. Mix everything to form a soft dough. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1½ hours, or until it doubles in size.
2. Prepare the filling: Mix the melted, cooled butter with the ground cinnamon. In a separate bowl, combine the brown sugar with the chopped pecans. Once the dough has risen, roll it out on a floured surface into a large rectangle approximately 40×30 cm (16×12 inches). Brush the cinnamon butter evenly over the rolled dough. Sprinkle the brown sugar and pecan mixture evenly on top of the buttered dough.
3. Shape the cinnamon rolls: Starting from the longer edge, carefully roll the dough into a tight log. Cut the rolled log into 12 equal pieces using a sharp knife or dental floss. Place the rolls in a lined or greased baking dish, leaving some space between each for rising. Cover and let the rolls rise again for about 30-45 minutes until puffy.
4. Prepare the salted caramel sauce: In a medium saucepan, heat the granulated sugar over medium heat, swirling gently (do not stir) until the sugar melts and turns a deep amber color. Remove from heat and slowly whisk in the hot heavy cream carefully as it will bubble up. Add the cold butter cubes and salt, whisking until the sauce is smooth and glossy. Stir in the whole pecans, then set the caramel sauce aside to cool slightly but remain pourable.
5. Bake the cinnamon rolls: Preheat your oven to 180°C (350°F). Bake the risen rolls for 20-25 minutes, or until they are golden brown and cooked through. Remove from the oven and allow them to cool in the pan for 5-10 minutes.
6. Serve: While the rolls are still warm, generously drizzle the salted caramel pecan sauce over the top so it soaks into the rolls and adds a rich, sticky glaze. Serve immediately and enjoy the combination of warm cinnamon rolls with the crunchy caramel pecans topping.

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Notes

• For best results, use fresh yeast and make sure your milk is only lukewarm, not hot, to avoid killing the yeast.
• You can prepare the caramel sauce in advance and gently rewarm it before serving.
• Use room temperature ingredients to ensure the dough rises evenly.
• Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
• For a dairy-free version, substitute butter with vegan butter and use coconut cream instead of heavy cream for the caramel sauce.

Keywords: cinnamon rolls, caramel pecan rolls, homemade cinnamon rolls, salted caramel sauce, pecan dessert, sweet breakfast rolls