Caramel Pecan Cinnamon Rolls Recipe
These Caramel Pecan Cinnamon Rolls feature a soft, fluffy dough filled with a rich cinnamon and brown sugar mixture, topped with crunchy chopped pecans and drizzled with a luscious homemade salted caramel sauce studded with whole pecans. Perfect as a decadent breakfast or dessert, this recipe combines classic cinnamon roll flavors with the indulgence of caramel and nutty pecans for a delightful treat.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 cinnamon rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
Filling
- 60 g unsalted butter, melted and cooled down to room temperature
- 2 tbsp ground cinnamon
- 220 g brown sugar
- 80 g chopped pecans
Salted Caramel Sauce
- 150 g granulated sugar
- 110 g heavy cream or whipping cream, hot (heated in microwave)
- 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, sugar, and instant dry yeast. In a separate bowl, whisk together lukewarm milk, melted butter, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Make the filling: In a small bowl, mix the melted butter, ground cinnamon, brown sugar, and chopped pecans until well combined and set aside.
- Roll out the dough: Once the dough has risen, punch it down to release the air and roll it out on a floured surface into a large rectangle approximately 16×12 inches (40×30 cm).
- Assemble the rolls: Evenly spread the cinnamon pecan filling over the rolled dough. Starting from the long edge, tightly roll up the dough into a log shape. Cut into equal slices, about 12 rolls. Place the rolls in a greased baking dish, leaving some space for expansion. Cover and let them proof for another 30-45 minutes until puffed up.
- Bake the cinnamon rolls: Preheat the oven to 180°C (350°F). Bake the rolls for 25-30 minutes or until golden brown and cooked through.
- Prepare the salted caramel sauce: In a medium saucepan over medium heat, melt the granulated sugar by stirring constantly until it turns a rich amber color. Carefully add the hot heavy cream while stirring continuously to prevent lumps. Remove from heat and whisk in cold butter cubes and salt until smooth and glossy. Stir in the whole pecans. Allow the sauce to cool slightly to thicken.
- Serve: Once the cinnamon rolls are baked, remove them from the oven and let them cool for 10 minutes. Drizzle the salted caramel sauce with pecans generously over the warm rolls and serve immediately for best flavor and texture.
Notes
- Ensure milk and butter are lukewarm, not hot, to avoid killing the yeast.
- For softer rolls, cover the dough well during proofing to keep moisture.
- You can use a stand mixer with a dough hook to assist with kneading.
- Store leftover cinnamon rolls in an airtight container and reheat gently before serving.
- The salted caramel sauce can be made in advance and reheated before drizzling.
Keywords: caramel pecan cinnamon rolls, cinnamon rolls, pecan caramel sauce, breakfast pastries, sweet rolls
Find it online: https://busyrecipe.com/caramel-pecan-cinnamon-rolls-recipe/