It’s nearly impossible to say no to homemade cinnamon rolls that come fresh out of the oven. It is even harder to say no to these homemade caramel cinnamon rolls with pecans.
Who knew it was possible to make cinnamon rolls even better? Well, it is! Fluffy cinnamon roll dough filled with the classic combination of melted butter, sugar, and cinnamon get smothered in a rich homemade caramel sauce and chopped pecans to create a sweet, nutty masterpiece.
After you bake these upgraded cinnamon rolls with active dry yeast, it might be hard to return to the classic recipe.
Follow the recipe below, making sure to read through the frequently asked questions and recipe tips to bake the best cinnamon rolls with caramel sauce.
HOW TO MAKE CARAMEL PECAN CINNAMON ROLLS?
1. In a large bowl of a stand mixer, dissolve the yeast in the warm milk (let sit for about 5 minutes)
2. Add in the eggs, melted butter, sugar, salt, and flour, and knead using a dough hook attachment or by hand for 5-7 minutes. Grease the bowl with non-stick cooking spray and allow the dough ball to sit, covered for about 1 hour until it doubles in size
3. While the dough is rising, begin making the caramel sauce by melting butter in a medium-sized saucepan
4. Whisk in brown sugar, corn syrup, and pecans and allow to simmer for 2 minutes
5. Pour the caramel sauce into a 9×13 inch greased baking dish and set it aside
6. Sprinkle a large work surface with flour
7. Punch down the dough and use a rolling pin to roll the dough out into a 17×5 inch rectangle.
8. Use a brush to spread the melted butter all over the dough, leaving about 1-inch at each edge. Combine the sugar and cinnamon together and sprinkle evenly over top of the melted butter
9. Roll the dough into a tight log, beginning at the long side, and pinch the seam to seal tightly. Cut about 1-inch off each end.
10. Cut the log into 15 slices and place directly onto the caramel sauce. Cover and allow to rest for 30-minutes
11. Bake at 350 degrees for 30-35 minutes until lightly browned on the top
12. Allow the rolls to cool for 5-10 minutes, then invert onto a large serving tray and serve.
MAKE AHEAD CINNAMON ROLLS:
To make these cinnamon rolls ahead of time, you can prepare the caramel and store it in the fridge until ready to use.
Warm it up in the microwave and before pouring it into the prepared pan. Avoid making the dough ahead of time because it will overproof and become tough.
HOW TO ROLL CINNAMON ROLLS?
The best way to roll cinnamon rolls is to work slowly and keep even pressure throughout. Once you have spread out the filling, begin your rolling at the long end. Tightly roll the dough into a log and pinch the edges to seal.
I like to cut off about 1-inch at each end to make sure the rolls will all be even. Then you can go ahead and slice!
CAN YOU FREEZE HOMEMADE CINNAMON ROLLS?
Cinnamon rolls are always best fresh out of the oven, but they can be frozen if need be. Allow the rolls to cool completely to room temperature, store in an airtight container, and freeze for up to 3 months.
When serving, allow the rolls to thaw and microwave for 15-20 minutes to warm them back up.
RECIPE TIPS:
- To bring out even more flavor, toast your chopped pecans for 8 minutes at 400 degrees prior to using
- If you don’t have corn syrup on hand, you can substitute it with maple syrup
- Don’t be tempted to add more flour than you need. Only add enough flour as needed to bring the dough together into a ball.
IF YOU LIKE THIS RECIPE, HERE ARE A FEW MORE I THINK YOU’RE GOING TO LOVE!
Ingredients
For the dough:
- 2 packages (1/4 oz each) active dry yeast
- 2 cups milk, warmed slightly
- 2 large eggs, room temperature
- 5 tbsp butter, melted
- ½ cup granulated sugar
- 1 tsp salt
- 5 cups all-purpose flour
For the filling:
- 2 tbsp butter, melted
- ½ cup granulated sugar
- 1 tsp ground cinnamon
For the caramel:
- 1 cup butter, cubed
- 2 cups packed brown sugar
- ¼ cup corn syrup
- ½ - ¾ cup pecans, chopped
Instructions
- In a large bowl of a stand mixer, dissolve the yeast in the warm milk (let sit for about 5 minutes)
- Add in the eggs, melted butter, sugar, salt, and flour, and knead using a dough hook attachment or by hand for 5-7 minutes. Grease the bowl with non-stick cooking spray and allow the dough ball to sit, covered for about 1 hour until it doubles in size
- While the dough is rising, begin making the caramel sauce by melting butter in a medium-sized saucepan
- Whisk in brown sugar, corn syrup, and pecans and allow to simmer for 2 minutes
- Pour the caramel sauce into a 9x13 inch greased baking dish and set it aside
- Sprinkle a large work surface with flour
- Punch down the dough and use a rolling pin to roll the dough out into a 17x5 inch rectangle
- Use a brush to spread the melted butter all over the dough, leaving about 1-inch at each edge. Combine the sugar and cinnamon together and sprinkle evenly over top of the melted butter
- Roll the dough into a tight log, beginning at the long side, and pinch the seam to seal tightly. Cut about 1-inch off each end.
- Cut the log into 15 slices and place directly onto the caramel sauce. Cover and allow to rest for 30-minutes
- Bake at 350 degrees for 30-35 minutes until lightly browned on the top
- Allow the rolls to cool for 5-10 minutes, then invert onto a large serving tray and serve
Leave a Reply