Description

This Shortcut Caramel Pecan Cinnamon Rolls recipe offers a quick and indulgent twist on classic cinnamon rolls by incorporating a luscious homemade caramel pecan sauce. Perfect for a weekend brunch or special breakfast, these gooey, sweet rolls are baked atop a rich caramel base studded with crunchy pecans, then flipped to create a stunning, sticky-sweet dessert. Using refrigerated cinnamon rolls makes this recipe incredibly fast and easy, without sacrificing deliciousness.

Ingredients

Scale

Caramel Pecan Sauce

1/2 cup unsalted butter
1/2 cup heavy cream
1 cup firmly packed light brown sugar
4 tablespoons light corn syrup
pinch of salt
1 cup coarsely chopped pecans

Cinnamon Rolls

2 (17.5-ounce) cans refrigerated cinnamon rolls (5 per can; recommended: Pillsbury Grands Flaky Cinnamon Rolls)

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Instructions

Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch glass or ceramic baking dish with nonstick cooking spray and set it aside to be used later.
Make the Caramel Sauce: In a small pot over medium heat, combine the unsalted butter, heavy cream, light brown sugar, light corn syrup, and a pinch of salt. Stir continuously until the butter melts and the mixture begins to boil briefly, ensuring all the sugar is fully dissolved and you have a smooth caramel sauce.
Assemble the Base: Pour the warm caramel sauce evenly into the bottom of the prepared baking dish. Sprinkle the coarsely chopped pecans over the hot caramel to spread them evenly, adding a crunchy texture and nutty flavor.
Arrange the Cinnamon Rolls: Open the cans of refrigerated cinnamon rolls, carefully set aside the provided icing. Separate the rolls and place them spaced evenly on top of the caramel and pecans in the baking dish. They will expand during baking, so a little space between them is fine.
Bake the Rolls: Place the baking dish in the preheated oven and bake for 25 to 30 minutes or until the rolls turn golden brown and cooked through.
Invert and Serve: Remove the dish from the oven and let it rest for about 5 minutes to cool slightly. Then, using a large serving platter, carefully invert the baking dish to flip the rolls out onto the platter, revealing the caramel pecan topping. Be cautious, as the caramel will be hot—cover your hands with a large dish towel for safety.
Add Icing and Enjoy: Drizzle the reserved icing over the warm cinnamon rolls if desired. Serve immediately for a gooey, delicious treat.

Notes

Use a glass or ceramic baking dish to withstand the caramel’s heat and allow even cooking.
Pillsbury Grands Flaky cinnamon rolls work best, but any refrigerated cinnamon rolls can be used.
Allow the caramel to come to a brief boil to fully dissolve the sugar for a smooth sauce.
Let the rolls cool about 5 minutes before flipping to prevent burns from hot caramel.
Serve warm for the best texture and flavor experience.
You can toast the pecans lightly beforehand to deepen their flavor if desired.

Nutrition

Serving Size: 1 roll
Calories: 651 kcal
Sugar: 50 g
Sodium: 732 mg
Fat: 36 g
Saturated Fat: 16 g
Unsaturated Fat: 11 g
Trans Fat: 1 g
Carbohydrates: 80 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 38 mg