These Caramel Pecan Cinnamon Rolls are warm, sweet bites of heaven! Soft dough is filled with cinnamon and topped with gooey caramel and crunchy pecans to make a perfect breakfast treat.
Key Ingredients & Substitutions
Whole Milk: Warm milk helps activate the yeast. If you don’t have whole milk, you can use 2% or even almond milk—just make sure it’s warm, not hot!
Active Dry Yeast: Fresh yeast can be used instead if you have it, but you’ll need about double the amount. Make sure it’s alive by watching for bubbling after mixing with warm milk!
All-Purpose Flour: This is ideal for the dough. If you want something healthier, whole wheat flour works, but consider reducing the amount slightly as it absorbs more liquid.
Pecans: Use walnuts instead for a different flavor! If you have nut allergies, you could leave them out entirely or replace them with sunflower seeds.
How Do You Get the Perfect Rise on Your Dough?
Getting your dough to rise well is crucial for fluffy rolls. Start by using warm milk—around 110°F is perfect. Too hot can kill the yeast, while too cold won’t activate it. Here’s how you can ensure a good rise:
- Place the dough in a warm area, like an oven turned off but slightly warmed or a sunny spot.
- Cover the bowl with a clean towel to keep it warm and prevent it from drying out.
- Be patient; the dough needs about 1 to 1.5 hours to double in size.
Once it’s puffed, don’t punch it down too hard—gently deflating it keeps the air bubbles intact for fluffier rolls later! Happy baking!
Caramel Pecan Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3/4 cup whole milk, warmed (about 110°F / 43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
For the Caramel Pecan Topping:
- 1 cup packed brown sugar
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans, roughly chopped
How Much Time Will You Need?
This scrumptious recipe will take about 2 to 2.5 hours in total. Expect about 1.5 hours for the dough to rise, 30-45 minutes for the second rise once assembled, and about 35 minutes for baking. Get ready for some delightful smells in your kitchen during all this wait time!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by warming the milk in a small bowl until it’s just warm to touch (around 110°F). Sprinkle the yeast over the warm milk and let it sit for about 5 minutes until it becomes foamy. In a large mixing bowl, mix together the melted butter, sugar, and egg. Then add the yeast mixture. Next, stir in the flour and salt until a soft dough begins to form. Knead the dough on a lightly floured surface for 5-7 minutes until you have a smooth and elastic dough. If you prefer, you can also use a stand mixer with a dough hook. Place the dough into a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours until it doubles in size.
2. Make the Caramel Pecan Topping:
While the dough is rising, prepare the topping! In a medium saucepan over medium heat, combine the butter and brown sugar. Stir constantly until everything is melted and combined, which should take about 3-4 minutes. Remove from heat and immediately stir in the heavy cream and vanilla extract until smooth. Pour this caramel mixture evenly into a buttered 9×13-inch baking pan and sprinkle the chopped pecans evenly over the caramel.
3. Prepare the Filling:
In a small bowl, mix the softened butter, brown sugar, and cinnamon until creamy. This will create a deliciously sweet filling for your rolls!
4. Roll and Assemble the Cinnamon Rolls:
Once the dough has risen, gently punch it down and roll it out on a floured surface into a rectangle about 12×15 inches. Spread the cinnamon filling evenly over the rolled-out dough. Starting from the long edge, carefully roll the dough into a log. Use a sharp knife or dental floss to cut the log into 12 even slices. Place the sliced rolls cut side down over the pecan topping in the baking pan.
5. Second Rise:
Cover your baking pan loosely with plastic wrap or a towel. Let the rolls rise in a warm spot for another 30-45 minutes, until they puff up nicely.
6. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for about 30 to 35 minutes, or until they’re golden brown and the caramel is bubbly. Keep an eye on them—if they start browning too quickly, you can loosely tent them with foil.
7. Serve:
After baking, allow the rolls to cool in the pan for about 10 minutes. Run a knife around the edges to loosen, and then invert them onto a serving plate so that the caramel and pecans are on top. Serve these delicious rolls warm, and enjoy the gooey, nutty goodness!
These Caramel Pecan Cinnamon Rolls make for a delightful breakfast or brunch treat. Enjoy each rich, caramel-y bite paired perfectly with a cup of coffee or tea!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes, you can! If using instant yeast, you can skip the step of proofing in warm milk. Simply mix it directly with the dry ingredients and adjust your dough rising times slightly, as instant yeast works faster.
How Should I Store Leftover Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate them for up to a week. You can reheat them in the microwave or oven for a few minutes!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough up to the first rise, then cover it and refrigerate it overnight. Just let it come to room temperature before rolling it out and continuing with the recipe.
What Can I Substitute for Pecans?
If you have nut allergies or just don’t like pecans, you can use walnuts or even omit them entirely. Alternatively, sunflower seeds or pumpkin seeds can add a nice crunch to the caramel topping!