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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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