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Easy Caramel Pecan Cinnamon Rolls

Easy Caramel Pecan Cinnamon Rolls

Pillowy cinnamon rolls baked over a buttery caramel-pecan layer, then flipped so the gooey topping crowns every bite. Weekend brunch perfection with minimal fuss.
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Prep Time: 1 hour 35 minutes
Cook Time: 25 minutes
Total Time: 2 hours
Servings: 12

Ingredients
 

Main Ingredients

  • 1 cup warm whole milk about 110°F
  • 2 tsp instant yeast
  • 0.25 cup granulated sugar
  • 0.25 cup unsalted butter, melted
  • 1 tsp fine salt
  • 3.25 cup all-purpose flour plus extra if needed for kneading
  • 5 tbsp unsalted butter, softened for filling
  • 0.75 cup packed brown sugar for filling
  • 1.5 tbsp ground cinnamon
  • 1 tsp vanilla extract stir into the softened butter
  • 1.25 cup chopped pecans toasted if you like
  • 0.5 cup unsalted butter for caramel
  • 0.75 cup packed brown sugar for caramel
  • 0.5 cup heavy cream
  • 2 tbsp light corn syrup helps keep the caramel smooth
  • 0.25 tsp fine salt for caramel
  • 2 tbsp all-purpose flour for dusting the counter

Instructions

Preparation Steps

  • Whisk warm milk, sugar, and yeast in a large bowl. Rest 5 minutes until foamy.
  • Stir in melted butter and salt. Add most of the flour and mix into a shaggy dough.
  • Knead on a lightly floured counter 5–7 minutes, adding flour as needed, until smooth and soft.
  • Place dough in a greased bowl, cover, and let rise until doubled, 45–60 minutes.
  • Make caramel: Melt butter in a saucepan. Whisk in brown sugar, cream, and corn syrup.
  • Simmer 2–3 minutes until glossy. Stir in salt and remove from heat.
  • Pour caramel into a greased 9x13-inch pan. Scatter pecans evenly over the caramel.
  • Mix filling: Combine brown sugar and cinnamon. Stir vanilla into the softened butter.
  • Punch down dough. Roll into a 12x16-inch rectangle on a floured surface.
  • Spread vanilla butter over dough, leaving a small border. Sprinkle with cinnamon sugar and press lightly.
  • Roll tightly from the long side and pinch the seam. Trim ends if needed.
  • Slice into 12 pieces. Arrange cut-sides up over the caramel and pecans.
  • Cover and let rise until puffy, 25–35 minutes. Preheat oven to 350°F near the end.
  • Bake 23–27 minutes until golden and set. Cool 5 minutes, then invert onto a platter and spoon over any extra caramel.

Notes

Try adding orange zest to the filling or a splash of bourbon to the caramel. Store leftovers covered at room temperature for 1–2 days; rewarm briefly to revive the gooey topping.
This recipe is an original creation inspired by classic Easy Caramel Pecan Cinnamon Rolls flavors. All ingredient ratios and instructions are independently developed.