Pecan and Caramel Cinnamon Rolls

Pecan and Caramel Cinnamon Rolls


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Pecan and caramel cinnamon rolls are an irresistible breakfast treat. Anyone who enjoys ooey gooey caramel with nuts will devour these rolls. It will be ideal to bake up a pan for a family brunch or holiday breakfast. They go great with coffee at the end of the day as well. The following recipe is extremely easy, and the end product will be worth the effort.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

12 cinnamon rolls


  • Buns:
  • 2 envelopes active dry yeast
  • 1 cup warm milk
  • 2 eggs
  • 5 tablespoons butter (melted)
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 5 cups flour
  • Icing:
  • 1 cup butter (cubed)
  • 2 cups brown sugar
  • 1/4 cup corn syrup
  • 1/2 cup pecans (chopped)
  • Filling:
  • 2 tablespoons butter (melted)
  • 2/3 cup sugar
  • 1 1/2 teaspoon cinnamon

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In large bowl, dissolve yeast in warm milk.

Add eggs, butter, sugar, salt, and three cups flour.  Combine adding additional flour slowly to form dough.

Knead six to eight minutes. Place in greased bowl to double.

Begin sauce. Melt butter in large saucepan.

Stir in brown sugar and corn syrup.

Boil over medium heat for two minutes; stirring constantly.

Pour into greased 13 X 9 inch pan.

Sprinkle with nuts.

After dough is ready, punch down and roll into large rectangle.

Spread butter over entire rectangle.

Combine sugar with cinnamon, and sprinkle over dough.

Roll into a log, and slice into 12 pieces.

Lay rolls on top of caramel sauce. Cover and rise 30 minutes.

Bake at 300 degrees for 30 minutes.

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