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Caramel-Pecan Cinnamon Rolls Recipe

Caramel-Pecan Cinnamon Rolls Recipe

These irresistible rolls are perfect for an Easter brunch!—Lois Jacobsen, Dallas, Wisconsin
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min. YIELD:15 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm 2% milk (110° to 115°)
  • 2 eggs
  • 5 tablespoons butter, melted
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 5 cups all-purpose flour
  • 1 cup butter, cubed
  • 2 cups packed brown sugar
  • 1/4 cup corn syrup
  • 1/2 to 3/4 cup chopped pecans
  • 2 tablespoons butter, melted
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon


  • 1. In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • 2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • 3. Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with pecans; set aside.
  • 4. Punch the dough down. Turn onto a floured surface. Roll into a 17-in. x 15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
  • 5. Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes.
  • 6. Bake at 350° for 30-35 minutes or until golden brown. Let stand 5 minutes; invert onto a serving platter. Yield: 15 servings.

Nutritional Facts

1 each: 533 calories, 22g fat (6g saturated fat), 45mg cholesterol, 389mg sodium, 80g carbohydrate (46g sugars, 2g fiber), 6g protein

Reviews for Caramel-Pecan Cinnamon Rolls

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Reviewed Nov. 2, 2015

"The dough was perfect. The cinnamon rolls came out a bit too sweet. Next time I will make them with less caramel pecan sauce."

Reviewed Feb. 5, 2015

"Excellent - very sweet but loved by kids young and old. Does anyone know if you can make them the night before and freeze?"

Reviewed Nov. 23, 2014

"These are baking as I type. I recommend slowly adding the last 2 cups of flour. 5 was too much for me. I also used the trick I learned from sally to preheat my over to 200 degrees and turn it off to proof the cinnamon rolls! :)"

Reviewed Oct. 9, 2014

"Delicious dough but I would cut back on the topping to 1 cup br. sugar next time. A little too sweet for my taste."

Reviewed Jan. 5, 2014

"These rolls were delicious! My family loved them. I used pecans that I had roasted in butter and sea salt."

Reviewed Dec. 18, 2013

"made um ate um. dam they where good. THANK YOU SO VERRY MUCH."

Reviewed Nov. 16, 2013

"I made these and took them to work...they have now been requested for all events. They are WONDERFUL and will definitely make them again."

Reviewed Mar. 8, 2012

"Very good recipe will definetly be making this again.......just don't over cook the carmel 2 min is plenty."

Reviewed May. 16, 2011

"This recipe was quick and easy. What was even more exciting was that we actually cut them to 8 ginormous rolls and they were amazing. I will make these again."

Reviewed May. 5, 2011

"Oodles of sticky-fingered thanks and compliments every time I serve these at brunch for family or guests. Careful to mind the caramel sauce. It will get gritty if you leave it unattended. I also add a few chopped pecans to the filling to add to the texture. Mmmm...more please!"

Reviewed Aug. 25, 2010

"Very quick and easy. The rolls were tasty. I think the next time I will use less sugar in the topping. It was very sweet"

Reviewed Jan. 17, 2009

"This recipe was awesome! My only suggestion would be to cut the caramel sauce in half as it was very sweet. I'll definitely make this one again."

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