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Caramel Pecan Cinnamon Rolls

Gooey Caramel Pecan Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Laura Kasavan
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 rolls
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

Rich, decadent caramel pecan cinnamon rolls topped with homemade salted caramel sauce! Serve the sweet rolls warm for a cozy fall breakfast. Recipe yields 12 rolls.


Ingredients

Dough

  • 3 1/2 cups (490 g) all-purpose flour, divided
  • 1 package (7 g) instant yeast
  • 1/4 cup (50 g) granulated sugar
  • 1/2 tsp salt
  • 1 cup (240 g) low-fat milk
  • 1/4 cup (56 g) unsalted butter, at room temperature
  • 1 large egg (50 g), at room temperature

Filling

  • 1/4 cup (56 g) unsalted butter, softened
  • 1/2 cup (90 g) light brown sugar
  • 2 Tbsp (24 g) granulated sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1 cup (114 grams) toasted chopped pecans

Salted Caramel Sauce

  • 1 cup (200 g) sugar
  • 1/4 cup (56 g) unsalted butter, at room temperature and cubed
  • 1/2 cup (120 g) heavy cream, at room temperature
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • flaky salt, for topping

Instructions

  1. Make dough: Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk, butter, and egg to flour mixture and mix on low until combined; mix in remaining 1 1/2 cups (210 g) flour on low speed for 20 seconds, just until incorporated and a soft dough forms.
  2. Switch out the flat beater for a dough hook, and knead dough for 3 minutes or until smooth and elastic. The dough is ready when it feels tacky but doesn’t stick to your fingers (if necessary, add additional flour 1 tablespoon at a time while kneading – see note below).
  3. First rise: Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes.
  4. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes. Line a 13 x 9-inch baking dish with parchment paper or spray with nonstick spray.
  5. Assembly: Turn dough out on a lightly floured surface and roll into an 18 x 12-inch rectangle. Spread dough with softened butter, leaving a 1/4-inch border. Combine sugars, cinnamon, and salt in a small bowl; sprinkle mixture over dough and top with chopped pecans, pressing gently into dough with rolling pin. Carefully roll dough up into a tight log and pinch edges to seal.
  6. Trim off uneven ends and score dough into 12 equal slices. Use unflavored dental floss to slice dough crosswise (slip a long slice of floss under log of dough and cross on top to cut slices cleanly). Place rolls cut side up into prepared baking dish.
  7. Second rise: Cover loosely with plastic and let rise in a warm place until doubled in size, about 30 minutes.
  8. While the rolls rise, preheat oven to 350°F and make salted caramel sauce. Cook sugar in a heavy saucepan over medium heat, stirring constantly with a heat-resistant spatula. Continue cooking until sugar forms clumps and melts into a light amber colored liquid, about 4-5 minutes. Once the sugar is melted, carefully add butter a few pieces at a time, whisking constantly until incorporated. Slowly drizzle in heavy cream while whisking constantly. Let mixture boil for 1 minute, then remove from heat and pour into a glass bowl. Stir in vanilla and salt; let cool to room temperature.
  9. Bake rolls for 25 to 30 minutes, or until golden. Remove from oven and place on a wire rack to cool for 20 minutes. Drizzle salted caramel sauce over rolls before serving. If desired, sprinkle with flaky salt.
  10. Store leftovers tightly covered for up to 2 days. Re-warm in a warm oven (325°F) before serving.


Notes

Make ahead: Work up to step 6. Cover the cinnamon rolls with plastic wrap and refrigerate up to 16 hours. On baking day, remove the chilled roll from the refrigerator and let rise in a warm place until puffy (about 45 minutes). Bake as directed.

Yeast: You can use instant yeast (as written in the recipe) or active dry yeast. Dough made with instant yeast will rise more quickly than dough made with active dry yeast.

Extra flour: Feel the texture of the dough with your fingers before adding any additional flour. The dough should feel tacky (but not sticky). I very rarely need to add any additional flour during the kneading process.