Can I use store-bought caramel sauce instead of making it from scratch?

Absolutely! A good-quality store-bought caramel sauce works well and shaves even more time off the prep. Just be sure it’s thick enough to coat the pecans but pourable enough to spread.

Do I have to use a glass baking dish?

Yes, if possible—a glass dish prevents the caramel from burning, baking everything gently and evenly. A metal or ceramic pan can alter baking time and risk scorching the bottom layer.

Can I make these the night before?

You can assemble the rolls (minus baking) and keep them covered in the fridge overnight. Add a couple minutes to the baking time since they’ll start cold. Fresh-baked is always best, but this trick makes mornings a breeze.

What if my caramel sauce is too thick to pour?

No problem! Warm it gently in the microwave in short 10-second bursts until it’s pourable but not boiling hot. This makes it easy to spread over the pecans before baking.

Caramel Pecan Cinnamon Rolls Recipe

Description

Indulge in these irresistibly gooey Caramel Pecan Cinnamon Rolls! Made with refrigerated cinnamon rolls, homemade caramel sauce, and crunchy pecans, this quick and easy treat is perfect for breakfast or dessert. The rolls are baked in a luscious layer of caramel and pecans, then inverted for a beautiful presentation and amazing flavor.

Ingredients

Units Scale

For the Caramel Sauce

1 cup unsalted butter
2 cups packed light brown sugar
3/4 cup heavy cream
1 teaspoon vanilla extract

For the Cinnamon Rolls

1 1/2 cups chopped pecans (raw)
2 cups caramel sauce (homemade or 1 pint store-bought)
2 packages refrigerated cinnamon rolls

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Instructions

Prepare the Caramel Sauce: In a heavy saucepan over medium heat, melt together the butter and brown sugar, stirring constantly to prevent burning. Once melted, whisk in the heavy cream until fully smooth. Continue to simmer the sauce for 2-3 minutes, stirring constantly, until it begins to bubble. Remove from heat and stir in vanilla extract (mixture will bubble up). Allow to cool to room temperature; sauce will thicken as it cools.
Prep the Baking Dish: Preheat your oven to 400°F or as instructed on the cinnamon roll packaging. Grease a 9×13-inch glass casserole dish. Evenly sprinkle the chopped pecans over the bottom of the dish. Pour the caramel sauce evenly over the pecans, ensuring full coverage.
Arrange the Cinnamon Rolls: Open and remove the cinnamon rolls from the packaging. Place them top down into the casserole dish over the caramel and pecans, fitting closely together. You may have one or two extra depending on pan size.
Bake: Place the filled dish in the oven and bake for 15 minutes, or until the cinnamon rolls are golden brown. Baking times may vary based on your oven and dish type.
Invert and Serve: While the rolls are still hot, carefully invert the pan onto a sheet pan or large serving tray. Immediately lift away the casserole dish to reveal the caramel pecan topping. Serve warm for the best texture!

Notes

Keep leftovers for 2-3 days on the countertop, covered in plastic wrap or an airtight container.
The amount and size of pecan pieces can be varied to your preference.
Use only raw pecans for the best flavor and texture.
Glass baking dishes are preferred as metal or ceramic can burn the caramel or alter baking time.
If using previously made caramel sauce, gently warm it in the microwave until spreadable before assembling.
The caramel will be runny when the rolls are first inverted; use a dish with a rim to contain excess sauce.
Once cooled, the caramel will thicken.

Nutrition

Serving Size: 1 roll
Calories: 507 kcal
Sugar: 40 g
Sodium: 365 mg
Fat: 32 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 1 g
Carbohydrates: 55 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 46 mg