Caramel Pecan Cinnamon Rolls
Forget the rolling pin and the rising time! These semi-homemade caramel pecan rolls are ready in half an hour, totally gooey, and oh so fluffy.
Ingredients
Caramel Sauce Ingredients:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
Cinnamon Roll Ingredients:
- 1½ cups chopped pecans
- 2 cups caramel sauce (use 1 pint of store bought in lieu of the homemade version above)
- 2 packages of refrigerated cinnamon rolls
Instructions
Caramel Sauce Instructions:
- In a heavy saucepan, melt together the butter and brown sugar, stirring constantly to prevent sugar from burning on the bottom of the pan.
- Once the butter and sugar have melted, whisk in the heavy cream until smooth.
- Cook the sauce over medium heat for 2-3 minutes, just until it begins simmering. Continue to stir constantly.
- Remove from heat and carefully stir in the vanilla extract (mixture will bubble up).
- Cool to room temperature - caramel sauce will thicken as it cools.
Cinnamon Roll Instructions:
- Preheat the oven to 400°F or the temperature indicated on cans of cinnamon rolls.
- Sprinkle chopped pecans evenly across the bottom of a greased 9x13-inch glass casserole dish.
- Pour caramel sauce evenly over the pecans.
- Remove cinnamon rolls from the packaging and place top down into the casserole dish to fill it. You may have 1-2 extra cinnamon rolls.
- Bake for 15 minutes or until the cinnamon rolls are golden brown.
- Invert cinnamon rolls onto a sheet pan or serving tray while they are still hot.
- Lift the casserole dish from the cinnamon rolls and serve!
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Notes
Storage:
Keep leftovers for 2-3 days on the countertop, covered with plastic wrap or in an airtight container.
Notes:
The amount of pecans can be varied. I chopped them in different sizes.
Use raw pecans.
Bake in a glass dish. Ceramic or metal may burn the caramel and change the cooking time.
If the caramel sauce was just made it will still be runny and warm which is fine. When made previous, and it's too thick, warm in the microwave until spreadable.
The caramel sauce will be extra runny when you invert the pan as soon as it comes out of the oven. It is easiest to turn them out immediately, but you may want to use a dish with a rim so that the excess caramel sauce doesn’t run off the plate. Once it cools the caramel will thicken up.
Nutrition
Calories: 507kcal | Carbohydrates: 55g | Protein: 4g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 365mg | Potassium: 99mg | Fiber: 1g | Sugar: 40g | Vitamin A: 559IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 1mg
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