If you’ve ever dreamed of the perfect sweet, gooey, and nutty breakfast treat, then you’re in for a real delight with this Caramel Pecan Rolls Recipe. I absolutely love how these rolls turn out—light, fluffy dough wrapped around cinnamon-sugar filling, all topped with decadent caramel and crunchy pecans. Honestly, they’ve become a staple for me especially around the holidays, but I’ll gladly make them any time! Stick around because I’m going to walk you through every step, share some of my best tips, and help you nail this recipe with ease.
Why You’ll Love This Recipe
- Richly Flavorful: The blend of caramel, pecans, and cinnamon filling creates a perfect balance of sweet and nutty that feels indulgent.
- Make-Ahead Friendly: You can prep these rolls ahead and even freeze them for busy mornings or gatherings.
- Perfect Crowd Pleaser: They’re great for holiday brunches or family get-togethers—my family goes crazy for these!
- Step-by-Step Easy: I’ve broken down the process so you can succeed, even if you’re new to yeast doughs.
Ingredients You’ll Need
The magic really happens when you combine simple pantry staples with those lush butter and sugar mixtures—each ingredient adds something special to these caramel pecan rolls. When shopping, opt for fresh yeast and good quality pecans because those details matter here.
- Warm Water: Helps activate the yeast perfectly. Make sure it’s warm, not hot, to avoid killing the yeast.
- Active Dry Yeast: The heart of your dough rising; fresh packets work best.
- Kosher Salt: Essential for balancing sweetness and enhancing flavor.
- Eggs: Lightly beaten eggs add richness and structure.
- Honey: Adds a subtle floral sweetness and helps with browning.
- Melted Butter: Provides moisture and tender crumb.
- All-Purpose Flour: The base for your dough; measure carefully for the right texture.
- Unsalted Butter: For the caramel pecan topping; room temperature for ease of mixing.
- Vanilla Extract: Boosts flavor in the topping.
- Sea Salt: A touch in the topping cuts through the sweetness beautifully.
- Brown Sugar: Used in both topping and filling—it’s key for that deep caramel flavor.
- Pecan Halves: Chopped fresh pecans add crunch and nutty richness.
- Salted Butter (for filling): Adds a creamy base for the cinnamon sugar mixture.
- Granulated Sugar: Pairs with brown sugar in the filling for balanced sweetness.
- Ground Cinnamon: Classic warm spice that gives rolls their signature flavor.
- Nutmeg: Just a pinch enhances depth of flavor.
- Cornstarch: Helps keep the filling moist but not runny.
Variations
I love how versatile this Caramel Pecan Rolls Recipe is. Over time, I’ve experimented with a few tweaks that let you make it your own or accommodate dietary needs without losing that irresistible taste and texture.
- Swap Pecans for Walnuts: When pecans aren’t available, I’ve found walnuts add a nice rustic flavor and crunch that my family still adores.
- Use Maple Syrup Instead of Honey: For a different sweetness note, especially cozy in fall and winter seasons.
- Make It Vegan: I’ve had success using plant-based butters and a flax egg substitute to keep things moist and tender.
- Add Orange Zest to Filling: When I want a fresh twist, citrus zest brightens the cinnamon sugar mix beautifully.
How to Make Caramel Pecan Rolls Recipe
Step 1: Prepare the Dough and Let It Rise
Start by combining the yeast, kosher salt, lightly beaten eggs, honey, melted butter, and warm water in your largest mixing bowl. I usually whisk this mixture vigorously to ensure the eggs are well incorporated and the yeast starts waking up. Then, gradually add your flour—about one cup at a time—stirring with a wooden spoon. You’ll want a dough that feels soft but not sticky, smooth to the touch. If you have a stand mixer, the dough hook makes this quicker.
Once it’s formed, cover the bowl with plastic wrap or a tight-fitting lid. I like warming my oven to very low, then turning it off and placing the dough inside so it can rise in a draft-free warm spot. Let it rise for about 2 hours or until it’s doubled in size—something that’s kind of magical to watch!
Don’t skip chilling the dough in the refrigerator afterward. This rest step helps make the dough easier to roll out and gives you better texture in the finished rolls.
Step 2: Prepare the Caramel Pecan Topping
While your dough is rising, mix together softened unsalted butter, sea salt, and brown sugar with a hand mixer until it’s creamy and fluffy. Spread this mixture evenly on the bottoms of three 9-inch cake pans, then sprinkle the chopped pecans over the top to create that crunchy caramel layer that everyone loves. I learned to chop the pecans instead of leaving them whole because it invites more even caramel coverage and every bite gets some nutty joy.
Step 3: Mix and Spread the Cinnamon Filling
Mix the granulated sugar, brown sugar, ground cinnamon, nutmeg, and cornstarch in a bowl. This filling combines sweetness and spice with just enough cornstarch to keep things from becoming too runny while baking. Spread softened salted butter on your rolled-out dough, then sprinkle the filling evenly on top—this step makes sure every roll is packed with flavor.
Step 4: Roll, Slice, and Second Rise
After chilling, roll the dough out on a lightly floured surface into two large rectangles, about an eighth of an inch thick. Spread the softened salted butter over the dough, then sprinkle on your cinnamon-sugar filling. Roll each rectangle tightly into a log shape, starting from the long edge, and slice each log into 12 equal rolls—giving you a total of 24 rolls.
Place these rolls over the caramel pecan topping in your pans. Cover loosely with plastic wrap or a damp towel and allow them to rise again for about 40 minutes in a warm, draft-free spot. I usually cover mine in the same warm oven spot as before, but turning the oven off first!
Step 5: Bake and Serve Warm
Preheat your oven to 350°F (175°C). Bake the pecan rolls for 30 to 40 minutes until the dough is set in the center and the tops are a lovely golden brown. Once done, run a butter knife around the edges of the pans before carefully inverting them onto serving dishes. This reveals that luscious caramel-pecan topping perfectly glazed atop the rolls. Serve warm to enjoy the full gooey deliciousness.
Pro Tips for Making Caramel Pecan Rolls Recipe
- Don’t Skip the Chill: Refrigerating the dough after the first rise makes it way easier to roll and shape without it springing back.
- Measure Flour Carefully: Too much flour can dry your dough out; spoon it into the measuring cup and level it off for the best results.
- Use Softened Butter: Whether for the filling or topping, softened (not melted) butter blends smoothly and gives the rolls that tender crumb.
- Avoid Drafts During Second Rise: Keep your pans covered and in a warm place without cold air exposure to help the rolls rise beautifully.
How to Serve Caramel Pecan Rolls Recipe
Garnishes
I usually keep it simple because these rolls are rich enough on their own. Sometimes I sprinkle a pinch of flaky sea salt on top right after baking to balance the sweetness. If you want to get fancy, a light drizzle of cream cheese icing or a dusting of powdered sugar can make them extra special.
Side Dishes
Pair these Caramel Pecan Rolls with fresh fruit like berries or sliced oranges for a refreshing contrast. A cup of freshly brewed coffee or chai tea is my go-to beverage to complement the sweet and nutty flavors.
Creative Ways to Present
For holiday gatherings, I like to bake the rolls in individual mason jars or small bundt pans for cute single servings. Another fun idea I tried was layering the rolls in a bundt pan instead of a cake pan for a ring-shaped caramel pecan roll wreath—guaranteed to wow your guests!
Make Ahead and Storage
Storing Leftovers
I store any leftover rolls in an airtight container at room temperature for up to two days. To keep them soft, I like to tuck a slice of bread in the container—it’s a little trick I learned that helps maintain moisture without making the rolls soggy.
Freezing
You can freeze the unbaked sliced rolls after rolling and cutting but before the second rise. I place them in a freezer-safe container and once frozen solid, transfer them to vacuum seal bags to reduce freezer burn. They keep beautifully for up to 3 months. Just remember, the caramel pecan topping should be prepared fresh on baking day.
Reheating
To reheat leftovers, I pop the rolls in a 300°F oven covered with foil for about 10-15 minutes until warmed through. Adding a tiny dab of butter on the top before reheating brings back that fresh, gooey feel like they just came out of the oven.
FAQs
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Can I make this Caramel Pecan Rolls Recipe without nuts?
Absolutely! You can simply omit the pecans from the topping or substitute with seeds like pumpkin or sunflower seeds for some crunch. Keep in mind the signature pecan flavor will be missing, but the rolls will still be deliciously gooey and sweet.
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How do I know when the dough has risen enough?
The dough is ready when it doubles in size and holds a slight indentation when you gently poke it with a finger. If the indentation springs back quickly, it needs a bit more time. Patience here really pays off for fluffy rolls.
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Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast, but reduce the amount slightly (usually about 25% less) and mix it directly with the dry ingredients. The rising times may be a bit shorter, so keep an eye on the dough to avoid over-proofing.
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Why do you recommend running a knife around the pan before flipping?
This step helps loosen the sticky caramel pecan layer from the pan edges, making flipping easier and preventing the rolls from tearing. Trust me, it saves a lot of frustration and keeps the topping intact and beautiful.
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Can I make smaller or larger rolls?
You can definitely adjust the size! Just keep in mind that smaller rolls will bake faster and larger ones will need more time, so adjust your baking time accordingly to avoid under or overbaking.
Final Thoughts
This Caramel Pecan Rolls Recipe holds a special place in my heart because it marries that classic cinnamon roll feel with the indulgence of caramel and nuts—making every bite feel like a warm hug. I remember the first time I made these for a holiday brunch, and everyone asked for seconds (and thirds). I’m confident you’ll enjoy both making and eating these as much as I do. So go ahead, try this recipe, and share the love—your kitchen aroma alone will have everyone asking for the recipe!
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Caramel Pecan Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously soft and sweet Caramel Pecan Rolls perfect for Christmas celebrations. These yeasted rolls are filled with a cinnamon-spiced mixture and topped with a rich caramel pecan glaze, delivering a perfect balance of buttery sweetness and crunch.
Ingredients
For the Pecan Roll Dough:
- 1 1/2 cups Warm Water
- 2 packets Active Dry Yeast
- 1 1/2 teaspoons Kosher Salt
- 8 Eggs, lightly beaten
- 1/2 cup Honey
- 1 1/2 cups Melted Butter
- 7 1/2 cups All-Purpose Flour
For the Caramel Pecan Topping:
- 24 tablespoons Unsalted Butter, softened
- 1 tablespoon Vanilla Extract
- 1 1/2 tablespoons Sea Salt
- 2 1/2 cups Brown Sugar
- 90 pecan halves, chopped
For the Cinnamon Filling:
- 12 tablespoons Salted Butter, softened
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1 tablespoon Ground Cinnamon
- 1/2 teaspoon Nutmeg
- 2 1/4 tablespoons Cornstarch
Instructions
- Prepare the Pecan Roll Dough: In a large mixing bowl, combine the yeast, kosher salt, lightly beaten eggs, honey, melted butter, and warm water. Whisk the ingredients together until well combined. Gradually add flour, one cup at a time, stirring with a wooden spoon until a smooth dough forms. Alternatively, mix dough using a stand mixer fitted with a dough hook. Cover the dough and place it in a warm environment (like an unheated oven) to rise for about 2 hours or until doubled in size. Once risen, cover the bowl tightly and chill the dough in the refrigerator to prevent drying.
- Prepare the Caramel Pecan Topping: In a small bowl, beat the softened unsalted butter, sea salt, and brown sugar with a hand mixer until creamy and well combined. Divide the caramel mixture evenly into three 9-inch cake pans, spreading it on the bottom. Sprinkle chopped pecans evenly over the caramel in each pan. Set aside.
- Mix the Cinnamon Filling: In a separate bowl, combine granulated sugar, brown sugar, ground cinnamon, nutmeg, and cornstarch. Set this mixture aside for spreading later.
- Roll and Fill the Dough: Lightly flour a working surface and roll out the chilled dough into two large rectangles approximately 1/8 inch thick. Spread the softened salted butter evenly over each rectangle. Then sprinkle the cinnamon sugar filling evenly on top of the butter layer. Starting from the long edge, roll the dough tightly into logs. Using a serrated knife, cut each log into 12 equal portions, yielding 24 rolls total.
- Arrange Rolls and Second Rise: Place the sliced rolls evenly into the prepared pans on top of the caramel pecan topping. Cover the pans with a damp towel or plastic wrap and allow rolls to rise in a warm place for 40 minutes until puffed.
- Bake the Pecan Rolls: Preheat oven to 350°F (175°C). Bake the rolls for 30 to 40 minutes, or until the dough is set in the center and the tops are lightly golden brown. Remove from oven and carefully run a butter knife around edges of each pan. Invert the pans onto serving dishes to release the sticky caramel pecan rolls. Serve warm for best flavor.
Notes
- This recipe yields a large batch; consider freezing some rolls for later enjoyment.
- To freeze unbaked rolls, prepare dough through slicing step, then freeze rolls in a sealed container. Once frozen solid, vacuum seal for best preservation, and store up to 3 months.
- Caramel pecan topping should be prepared fresh on baking day.
- For baking frozen rolls, thaw overnight in refrigerator in the pan, cover with foil to avoid drying, then let rise at room temperature before baking according to the recipe.
Nutrition
- Serving Size: 1 roll
- Calories: 410
- Sugar: 25g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
