These Caramel Pecan Cinnamon Rolls are oh so delicious! They’re made with a brioche style dough and stuffed with a caramel pecan filling, and they also have a thick and sticky caramel pecan layer on the bottom. Totally delicious as is, or it can also be served with a maple pecan icing frosting or traditional icing.

A single caramel pecan cinnamon roll is placed on a small white plate.

Caramel Pecan Cinnamon Rolls

Good morning, friends! Is there a better way to start a crisp autumn day than with a freshly baked caramel pecan cinnamon roll? I don’t think so! These buttery, sticky, gooey cinnamon rolls are the perfect breakfast treat for your next brunch party or just to surprise the family on the weekend.

Trust me, when your family smells these cinnamon rolls baking or being pulled straight from the oven, they’ll be positively jumping out of bed.

While these caramel pecan cinnamon rolls are made entirely from scratch (bragging rights)! they’re also fairly simple! Oh, and not to mention, these rolls are SO much better than the dough you pop out of the cans from the grocery store.

Sure, those can do the trick, but this homemade recipe absolutely blows them out of the water. Why enjoy a cinnamon roll that’s just okay when you can dig into a homemade one that will amaze you?!

And amaze you is exactly what these cinnamon rolls do! Rich with sweet flavors of caramel and earthy warm flavors of cinnamon and nutmeg, these baked breakfast goods check all of the autumn boxes you’re craving. Plus, the crunch of the pecans is so satisfying in each bite!

The dough itself is wonderfully chewy, yet fluffy, and when the rolls are iced? They become total perfection. With that being said, though, you could definitely enjoy these rolls all on their own too.

The ingredients for pecan cinnamon rolls are placed on a white surface.

How to Make Them

Stir. In a large bowl combine the warm milk with half the butter and sugar. Stir to combine. The butter should melt. 

Create the dough. Add the yeast and eggs and whisk together. Add the 4 ½ cups flour and with the help of a wooden spoon, stir to incorporate. The dough should be thick. 

Knead. Transfer to a floured surface and add the remaining butter 1 tbsp at a time, keading well after each addition. Knead for 8 minutes or until the dough is elastic and soft. If it’s too sticky add the remaining flour 1 tbsp at a time. 

Let the dough rise. Transfer to an oiled bowl and cover with a cloth or plastic wrap. Let the dough double in size, around 2 hours. 

Roll. Once the dough has risen, transfer to a floured surface. Use a rolling pin to roll the dough into a 16” x 20” rectangle. 

Make the caramel filling. Prepare the filling. In a bowl combine the melted butter with the brown sugar, spices, and chopped pecans. The mixture should resemble a thick caramel. 

Spread. Spread ⅓ of the mixture into the bottom of the pan. Set aside. 

Roll into a log. Spread the remaining filling over the dough. Roll into a log, starting with the short end and pressing tightly. With the help of a knife, cut out big rolls. 

Let rest. Place the rolls in the pan layered with the caramel. Cover with a cloth and let it rest for 40 minutes to 1 hour.

Bake. Preheat the oven to 400°F. Take the rolls to the oven and bake for 25 to 30 minutes or until golden brown.

A white pan is filled with baked cinnamon rolls.

Tips for the Best Caramel Pecan Cinnamon Rolls

  • If you serve them side up (like they come out of the oven) they are perfect for frosting. However, if you serve them bottom side up, the sticky caramel on the bottom acts like an icing just like a sticky bun!
  • They are delicious as is or served with a homemade maple frosting, or a traditional cream cheese icing. 
  • Be patient and let the dough rest. If you don’t allow the dough to rest for long enough, it won’t rise, then it won’t bake properly.
A cinnamon roll is missing from the white baking dish.

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A cinnamon roll is missing from the white baking dish.

Get the Recipe: Caramel Pecan Cinnamon Rolls

These cinnamon rolls are oh so delicious! Made with a brioche style dough and stuffed with a caramel pecan filling they also have a thick and sticky caramel pecan layer on the bottom. Totally delicious as is or served with a maple pecan icing frosting or traditional icing.
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Ingredients

For the rolls

  • 1 Cup warm milk
  • ½ Cup butter, softened
  • ½ Cup sugar
  • 2 ½ Tsp instant yeast
  • 2 Eggs
  • 4 ½ Cups flour + ½ Cup more if needed

For the filling

  • ¾ Cup brown sugar
  • ¾ Cup melted butter, warm
  • 1 Cup pecans, chopped
  • 1 Tbsp ground cinnamon
  • ½ Tsp ground nutmeg

Equipment

  • baking dish

Instructions 

  • In a large bowl combine the warm milk with half the butter and sugar. Stir to combine. The butter should melt.
  • Add the yeast and eggs and whisk together. Add the 4 ½ cups flour and with the help of a wooden spoon, stir to incorporate. The dough should be thick.
  • Transfer to a floured surface and add the remaining butter 1 tbsp at a time, keading well after each addition. Knead for 8 minutes or until the dough is elastic and soft. If it’s too sticky add the remaining flour 1 tbsp at a time.
  • Transfer to an oiled bowl and cover with a cloth or plastic wrap. Let the dough double in size, around 2 hours.
  • Once the dough has risen, transfer to a floured surface. Use a rolling pin to roll the dough into a 16” x 20” rectangle.
  • Prepare the filling. In a bowl combine the melted butter with the brown sugar, spices, and chopped pecans. The mixture should resemble a thick caramel.
  • Spread ⅓ of the mixture into the bottom of the pan. Set aside.
  • Spread the remaining filling over the dough. Roll into a log, starting with the short end and pressing tightly. With the help of a knife, cut out big rolls.
  • Place the rolls in the pan layered with the caramel. Cover with a cloth and let it rest for 40 minutes to 1 hour.
  • Preheat the oven to 400 degrees. Take the rolls to the oven and bake for 25 to 30 minutes or until golden brown.

Notes

If you serve them side up (like they come out of the oven) they are perfect for frosting.
However, if you serve them bottoms side up, the sticky caramel on the bottom acts like an icing just like a sticky bun!
They are delicious as is or served with a homemade maple frosting or a traditional cream cheese icing.