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Gooey Caramel Pecan Cinnamon Rolls

Pull apart soft, pillowy cinnamon rolls drenched in golden caramel and toasted pecans! Make-ahead friendly and ready in under 2 hours. The ultimate holiday brunch centerpiece. Save for your next special morning! 🥐🍯
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Prep Time 30 minutes
Cook Time 27 minutes
Total Time 57 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup whole milk warmed to 110°F
  • 2 1/4 teaspoons active dry yeast 1 standard packet
  • 1/3 cup granulated sugar
  • 1/3 cup unsalted butter melted and slightly cooled
  • 2 large eggs room temperature
  • 4 cups all-purpose flour plus more for dusting
  • 1 teaspoon salt
  • 3/4 cup packed light brown sugar for filling
  • 2 tablespoons ground cinnamon
  • 1/3 cup unsalted butter softened, for spreading
  • 1 cup packed light brown sugar for caramel
  • 1/2 cup unsalted butter for caramel
  • 1/4 cup heavy cream
  • 1 1/2 cups pecan halves toasted and roughly chopped
  • 1/2 teaspoon vanilla extract

Method
 

  1. In the bowl of a stand mixer, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-7 minutes until foamy and active.
  2. Add remaining granulated sugar, melted butter, eggs, 2 cups of flour, and salt to the yeast mixture. Mix with the paddle attachment on low speed until combined, then switch to the dough hook. Gradually add remaining flour 1/2 cup at a time, kneading on medium speed for 6-8 minutes until the dough is smooth, elastic, and slightly tacky.
  3. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours until doubled in size.
  4. While dough rises, make the caramel layer. In a small saucepan over medium heat, melt 1/2 cup butter with 1 cup brown sugar and heavy cream, stirring constantly. Bring to a gentle boil for 1 minute, then remove from heat and stir in vanilla. Pour evenly into a greased 9x13-inch baking pan and sprinkle toasted pecans over the caramel.
  5. Once dough has doubled, punch it down and turn out onto a lightly floured surface. Roll into a 16x12-inch rectangle with even thickness throughout.
  6. Spread the softened butter over the entire surface of the dough, leaving a 1/2-inch border on one long edge. Mix the 3/4 cup brown sugar with cinnamon and sprinkle evenly over the butter.
  7. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using unflavored dental floss or a sharp knife, cut into 12 equal slices, each about 1 1/3 inches thick.
  8. Place rolls cut-side down over the caramel and pecans in the prepared pan, spacing them slightly apart. Cover loosely with plastic wrap and let rise for 30-45 minutes until puffy (or refrigerate overnight and let sit at room temperature for 30 minutes before baking).
  9. Preheat oven to 350°F. Bake rolls on the center rack for 25-28 minutes until golden brown and the internal temperature reaches 190°F. The caramel will be bubbling around the edges.
  10. Remove from oven and immediately run a knife around the edges of the pan. Let cool for exactly 5 minutes, then carefully invert onto a large serving platter or baking sheet. Scrape any remaining caramel from the pan over the rolls. Serve warm.