If you thought you loved cinnamon rolls, just wait until you’ve tried these Caramel Cinnamon Rolls! This recipe combines a homemade cinnamon roll dough with an easy to make caramel pecan sauce. Once the rolls come out of the oven, the sauce is drizzled on top while they’re still warm for an ooey-gooey breakfast treat.
Fluffy Cinnamon Rolls Meet Gooey Caramel Topping
If you like caramel, then these are your kind of cinnamon rolls. They’re like the softer version of pecan sticky buns but have just as much caramel flavor and gooeyness.
This recipe starts with classic cinnamon rolls, using a yeast dough along with eggs which helps the rolls hold their structure so the caramel sits nicely on top. The rolls go through two rises to create a fluffy texture and then are filled with a cinnamon sugar pecan filling.
You will think they are perfect just the way they are, but just try the homemade caramel pecan sauce. While it’s sweet, it’s mostly rich and buttery. All my taste-testers have been raving about these, and my husband keeps asking for another batch.
I love cinnamon rolls with just butter or maybe some cream cheese frosting, so I just put a little drizzle of sauce on mine the first time I made them and then immediately poured more all over the top, and may have licked the plate! You’ll get the same gooey flavor if you add caramel to Rice Krispie treats.
I made the caramel sauce with butter, which prevents it from getting hard and sticky like traditional caramel. It will become firm but not hard, creating a perfect texture.
It’s easy to make and can be done in advance and heated in the microwave when you’re ready to use it. Pecans are optional but I like to sprinkling them on top for extra crunch and nuttiness. This sauce would also be great over apple cinnamon rolls.
Here’s Why You Won’t Be Able to Resist This Cinnamon Roll Recipe
- Fun twist: If you’re tired of regular cinnamon rolls, this recipe is a great way to change things up.
- Fluffy and gooey: The fluffy cinnamon rolls paired with the gooey caramel sauce are a match made in heaven.
- Make-ahead friendly: You can prepare the rolls ahead of time and bake them later for an easy breakfast.
Must-Have Ingredients for Caramel Pecan Cinnamon Rolls
This is a basic list of ingredients. For the full list, check out the recipe card below.
- Active dry yeast: This is what makes the dough rise and gives the rolls that soft, fluffy texture.
- Chopped pecans (Optional): Toasting them first gives them even more flavor.
- Light corn syrup: This helps keep the caramel smooth and prevents it from getting grainy.
A Couple of Steps are Worth it for Sticky, Sweet Cinnamon Rolls
Step One: Make the Dough
Step Two: Prep the Filling and Caramel
Step Three: Roll and Fill the Dough
Step Four: Let Them Rise
Step Five: Bake and Top with Caramel
Smart Baking Tips and Avoiding Pitfalls
- Yeast: Make sure your yeast is alive. If your yeast doesn’t foam after sitting in warm water for a few minutes, it’s likely expired, or the water was too hot and killed it. Try again with fresh yeast and lukewarm water (105-110ºF).
- Dough: The dough should be slightly sticky but still manageable. If it’s too dry, add a small splash of milk. If it’s too wet, sprinkle in a little more flour. A soft, elastic dough makes for the fluffiest cinnamon rolls.
- Rise: Let the dough rise in a warm place. Try heating water in the microwave then placing the rolls in the warm microwave and shut the door.
- Roll: Roll the dough tightly but not too tight. If it’s too loose, the rolls may fall apart. If they are too tight, they won’t rise properly. Keep a firm but gentle hand when rolling.
- Cut: Use a serrated knife or unflavored dental floss to cut the rolls. This prevents them from squishing down and helps maintain their shape.
If There are Leftovers
Storing: Keep leftover cinnamon rolls in an airtight container at room temperature for up to two days or in the fridge for about a week.
Reheating: Warm them in the oven for a few minutes. You can use the microwave, but it’s easy to make them rubbery.
Don’t Forget!
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Ingredients
Dough
- 3 teaspoons yeast
- ¼ cup warm water
- ⅓ cup butter
- 1 ¼ cup whole milk
- ⅓ cup sugar
- 5 cups flour
- ½ teaspoon salt
- 3 eggs
Filling
- ½ cup dark brown sugar
- ¾ cup sugar
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup melted butter divided
- ½ cup chopped pecans optional
Caramel
- 8 tablespoons butter
- 1 cup brown sugar
- 1 cup heavy cream
- ¼ cup light corn syrup
- ½ teaspoon salt
- 1 teaspoon vanilla
- ½ cup toasted pecans
Instructions
Dough
- Sprinkle yeast over ¼ cup warm water in a small bowl. Sprinkle with a pinch of sugar. Let it sit for 5 minutes. It should be foamy, if not throw out and start again.
- In a microwave safe bowl or large glass measuring cup, melt ⅓ cup butter in the microwave. Add milk and sugar and microwave for about 30 seconds until the sugar has dissolved and the milk mixture is warm but not hot.
- Add the flour and salt to the bowl of a stand mixer and add warm milk mixture and yeast mixture, mix to combine. Add eggs and with the dough hook, mix for 5-7 minutes until smooth, it should be a little sticky but should be easy enough to handle without sticking to your fingers. Place in a lightly buttered bowl, cover with plastic wrap and let rise in a warm place until doubled, about 60-90 minutes.
Filling
- In a medium bowl, add white and brown sugar, cinnamon, nutmeg and salt. Add ¼ cup of melted butter. Stir with a fork to combine and set aside.
Caramel
- In a medium saucepan, combine butter, sugar, cream, corn syrup and salt. Heat over medium heat until the butter has melted, then turn to medium-high and boil, until it has started to thicken, about 6 minutes, swirling occasionally. A thermometer should read 235º. Remove from the heat and add the vanilla. Set aside until ready to use. If it becomes thick, heat it in the microwave for 15 seconds until it is easily spreadable.
Assemble
- Once the dough has risen, roll it out into a rectangle about 18 x 12 inches and about ½ inch thick. Spread a ¼ cup of melted butter over the surface. Sprinkle the filling evenly over the top, leaving a ½ inch border. Sprinkle ½ cup of chopped pecans over the top and press into the filling.
- Roll the dough into a tight log shape. Use a serrated knife to cut the dough into 2 inch slices, you should have 12 rolls. Place in a 9 x 13 pan lined with parchment paper. Cover with plastic and let rise until they have almost doubled, about 30-60 minutes.
- Preheat the oven to 350º. Bake for 20-25 minutes until the tops are golden brown. Use the parchment paper to remove to a rimmed baking sheet and spread half of the caramel over the top of each roll. Sprinkle with toasted pecans and allow to cool for 5 minutes before serving. Drizzle the remaining caramel over the top before serving.
Notes
- You can refrigerate the dough after they have been formed into rolls for up to 24 hours. Remove and let sit on the counter for 30 minutes before baking.
- For a warm place for the dough to rise, heat water in the microwave and add the bowl of dough to the warm microwave and shut the door.
