Caramel Pecan Cinnamon Rolls
Caramel pecan cinnamon rolls are an ooey, gooey, caramel delight! An indulgent treat, these sweet, sticky rolls, are drenched with gooey caramel and crunchy pecans.
Ingredients
- 1½ cups pecans chopped
- 2 cups caramel sauce store-bought or use our homemade caramel sauce (1 pint)
- 2 packages refrigerated cinnamon rolls
Instructions
- Preheat the oven to 400°F or the temperature indicated on cans of cinnamon rolls.
- Sprinkle the chopped pecans evenly across the bottom of a greased 9x13-inch glass casserole dish.
- Pour caramel sauce evenly over the pecans.
- Remove the cinnamon rolls from the packaging and place the dough top down into the casserole dish to fill it. You may have 1 or 2 extra cinnamon rolls that don’t fit in the pan.
- Bake for 15 minutes or until the cinnamon rolls are golden brown.
- Invert the cinnamon rolls onto a sheet pan or serving platter while they are still hot.
- Lift the casserole dish from the cinnamon rolls and serve!
Notes
PRO TIP: You can use our homemade caramel sauce for this recipe.
PRO TIP: Vary the number of pecans to taste. I chopped them in varied sizes - some small pieces and some pecans whole. Use raw pecans as they will “roast” during baking.
PRO TIP: Use a glass baking dish for this recipe. Using a metal pan or ceramic casserole dish may affect the cooking time and could possibly burn the caramel.
PRO TIP: If you’ve made the caramel sauce just before assembling the dish, it will still be warm and runny - this is fine. If the caramel sauce was made previously and stored, it may be too thick to spread easily. You can warm it in the microwave for several seconds until it is spreadable or just spread spoonfuls over the pecans in the pan. Once the cinnamon rolls are added, and the dish goes into the oven, the caramel sauce will thin and spread evenly.
PRO TIP: The caramel sauce will be extra runny if you invert the pan of baked cinnamon rolls as soon as it comes out of the oven. It is easiest to turn out the cinnamon rolls right away, but you may want to use a tray or serving dish with a rim so that the excess caramel sauce doesn’t run off the plate. Once it cools just a little bit, the caramel will thicken up.