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Caramel pecan cinnamon rolls are sweet, sticky rolls drenched with gooey caramel and crunchy pecans. These easy cinnamon rolls take no time to prepare, and the result is a rich and decadent breakfast treat that the whole family will love.
CARAMEL PECAN CINNAMON ROLLS INGREDIENTS
- 1½ cups chopped pecans
- 2 cups (1 pint) caramel sauce (store-bought or use our homemade caramel sauce)
- 2 packages of refrigerated cinnamon rolls
Vary the number of pecans to taste. I chopped them in varied sizes – some small pieces and some pecans whole. Use raw pecans as they will “roast” during baking.
SUBSTITUTIONS AND ADDITIONS
CARAMEL SAUCE: For the gooey sauce, you can opt to use store-bought or make your own at home. Try our homemade caramel sauce for a delicious option on these cinnamon rolls with caramel sauce.
HOW TO MAKE THIS CARAMEL PECAN CINNAMON ROLLS RECIPE
STEP ONE: Preheat the oven to 400°F or the temperature indicated on cans of cinnamon rolls.
STEP TWO: Sprinkle the chopped pecans evenly across the bottom of a greased 9×13-inch glass casserole dish.
Use a glass baking dish for this recipe. Using a metal pan or ceramic casserole dish may affect the cooking time and could possibly burn the caramel.
STEP THREE: Pour caramel sauce evenly over the pecans.
If you’ve made the caramel sauce just before assembling the dish, it will still be warm and runny – this is fine. If the caramel sauce was made previously and stored, it may be too thick to spread easily. You can warm it in the microwave for several seconds until it is spreadable or just spread spoonfuls over the pecans in the pan. Once the cinnamon rolls are added, and the dish goes into the oven, the caramel sauce will thin and spread evenly.
STEP FOUR: Remove the cinnamon rolls from the packaging and place dough top down into the casserole dish to fill it. You may have 1 or 2 extra cinnamon rolls that don’t fit in the pan.
STEP FIVE: Bake for 15 minutes or until the cinnamon rolls are golden brown.
STEP SIX: Invert the cinnamon rolls onto a sheet pan or serving platter while they are still hot.
The caramel sauce will be extra runny if you invert the pan of baked cinnamon rolls as soon as it comes out of the oven. It is easiest to turn out the cinnamon rolls right away, but you may want to use a tray or serving dish with a rim so that the excess caramel sauce doesn’t run off the plate. Once it cools just a little bit, the caramel will thicken up.
STEP SEVEN: Lift the casserole dish from the cinnamon rolls and serve!
HOW TO SERVE
These are the best caramel pecan cinnamon rolls ever and the perfect treat to share with a friend or keep all to yourself, especially on a weekend morning when you are craving a sweet treat. These sweet rolls are delicious when fresh from the oven, but they’re also yummy the next morning! For an even more decadent treat, add a scoop of whipped cream on top of the rolls.
ON THE COUNTER: Caramel pecan rolls will keep for 2 to 3 days on the countertop at room temperature. Place rolls in an airtight container or cover with plastic wrap.
This gooey cinnamon roll recipe tastes incredible with the rich cinnamon filling, the crunch of the pecans, and the thick and gooey caramel sauce. This treat is over-the-top sinful and yummy and you will not regret a single bite!
FREQUENTLY ASKED QUESTIONS
If you have a preferred recipe for homemade cinnamon rolls, you can use that for this recipe, although we love the time-saver that the store-bought cinnamon rolls give us for this treat.
This caramel pecan cinnamon roll recipe can be stored on the counter at room temperature for up to three days.
This sticky bun recipe will work with either homemade or store-bought caramel sauce. Store-bought is definitely a quicker option, but I promise you wouldn’t regret making our homemade version.
MORE RECIPES YOU’LL LOVE
Caramel Pecan Cinnamon Rolls
- 1½ cups pecans chopped
- 2 cups caramel sauce (store-bought or use our homemade caramel sauce) (1 pint)
- 2 packages refrigerated cinnamon rolls
- Preheat the oven to 400°F or the temperature indicated on cans of cinnamon rolls.
- Sprinkle the chopped pecans evenly across the bottom of a greased 9×13-inch glass casserole dish.
- Pour caramel sauce evenly over the pecans.
- Remove the cinnamon rolls from the packaging and place dough top down into the casserole dish to fill it. You may have 1 or 2 extra cinnamon rolls that don’t fit in the pan.
- Bake for 15 minutes or until the cinnamon rolls are golden brown.
- Invert the cinnamon rolls onto a sheet pan or serving platter while they are still hot.
- Lift the casserole dish from the cinnamon rolls and serve!