Pecan Cinnamon Rolls with Rich Caramel Sauce
These indulgent cinnamon rolls feature a soft, pillowy yeast dough rolled with cinnamon sugar and studded with chopped pecans. What sets this recipe apart is the generous caramel sauce made from brown sugar, butter, and corn syrup that's layered both under and over the rolls during baking. The result is sticky, gooey rolls with deep caramel flavor that soaks into every bite. Perfect for special weekend mornings, holiday brunches, or when you want to impress guests with a show-stopping homemade treat that fills the kitchen with irresistible aromas.
Ingredients
- 2 packages active dry yeast, 1/4 ounce each
- 1 cup 2% milk, warm (110° to 115°)whole milk1:1creamy
richer flavor
- 2 eggs
- 5 tablespoons butter, melted
- ½ cup sugar
- 1 teaspoon salt
- 5 cups all-purpose flour
- 1 cup butter, cubed
- 2 cups brown sugar, packed
- ¼ cup corn syrup
- 1 cup pecans, finely chopped
- 2 tablespoons butter, melted
- 1 teaspoon ground cinnamon
Instructions
- 1
Dissolve yeast in warm milk in a large bowl
- 2
Add eggs, butter, sugar, salt and 3 cups flour and beat until smooth
- 3
Stir in enough remaining flour to form a soft dough
- 4
Turn onto lightly floured surface and knead until smooth and elastic, about 6-8 minutes
- 5
Place in greased bowl, turning once to grease top, cover and let rise until doubled, about 1 hour
- 6
Melt butter in large saucepan for sauce
- 7
Stir in brown sugar and corn syrup
- 8
Boil over medium heat for 2 minutes, stirring constantly
- 9
Pour half of caramel sauce into greased 13x9 inch baking dish and set remaining aside
- 10
Punch dough down and turn onto floured surface
- 11
Roll into 17x15 inch rectangle
- 12
Spread butter to within 1/2 inch of edges
- 13
Combine sugar and cinnamon and sprinkle over dough
- 14
Roll up jelly-roll style starting with long side and pinch seam to seal
- 15
Cut into 15 slices
- 16
Place cut side down over caramel sauce in baking dish
- 17
Cover and let rise until doubled, about 30 minutes
- 18
Pour remaining caramel sauce over tops of rolls
- 19
Sprinkle with remaining pecans
- 20
Bake at 350° for 30-35 minutes or until golden brown
- 21
Let stand 5 minutes before serving
Tips
Make sure milk temperature is between 110-115°F to properly activate the yeast without killing it
Allow dough to rise in a warm, draft-free place for best results - an oven with just the light on works well
Don't skip the 5-minute resting time after baking as it allows the caramel to set slightly for easier serving
Good to Know
Store covered at room temperature for up to 2 days or refrigerate for up to 1 week
Can be prepared through first rise, then refrigerated overnight and finished the next day
Best served warm, can be reheated gently in microwave or low oven
Common Mistakes
Don't use milk that's too hot or it will kill the yeast
Avoid over-flouring the work surface which can make rolls tough
Don't skip the caramel sauce base or rolls will stick to pan
Substitutions
FAQ
Can I make these ahead of time?
Yes, prepare through the first rise, then refrigerate overnight. Bring to room temperature and continue with rolling and second rise the next day.
What if my dough doesn't rise?
Check that your yeast isn't expired and milk temperature was correct. Place dough in a warmer spot or give it more time if room is cool.
How long will these keep?
Store covered at room temperature for 2 days or refrigerate up to 1 week. Reheat gently before serving for best texture.