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Caramel Cinnamon Rolls with Pecans | Homemade Recipe


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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 2 hours
Cook Time: 35 minutes
Total Time: 2 hours 35 minutes
Servings: 15 rolls


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


  • 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
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