Description
This Shortcut Caramel Pecan Cinnamon Rolls recipe combines the convenience of refrigerated cinnamon rolls with a luscious homemade caramel pecan sauce for an indulgent, crowd-pleasing breakfast or dessert. The rolls bake over a decadent caramel base studded with toasted pecans and are finished with a sweet icing drizzle, delivering irresistible flavors and a beautiful presentation with minimal effort.
Ingredients
Scale
Caramel Pecan Sauce
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup firmly packed light brown sugar
- 4 tablespoons light corn syrup
- Pinch of salt
- 1 cup coarsely chopped pecans
Cinnamon Rolls
- 2 (17.5-ounce) cans refrigerated cinnamon rolls (5 per can; preferably Pillsbury Grands Flaky Cinnamon Rolls)
- Icing from the cinnamon rolls cans (set aside)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and spray a 9×13-inch glass or ceramic baking dish with nonstick cooking spray. This will prevent the rolls from sticking and help with even baking.
- Make caramel pecan sauce: In a small pot over medium heat, combine the butter, heavy cream, light brown sugar, light corn syrup, and a pinch of salt. Stir frequently until the butter melts and the sugar dissolves. Bring the mixture to a brief boil to ensure all sugar is fully incorporated, creating a smooth caramel sauce. Immediately pour this caramel sauce into the prepared baking dish and sprinkle the chopped pecans evenly over the top.
- Arrange cinnamon rolls: Open the cans of refrigerated cinnamon rolls and set the icing tubes aside for later use. Separate the cinnamon rolls individually and place them on top of the caramel pecan mixture in the baking dish. They will be spaced slightly apart as they will expand during baking, so a few gaps are acceptable.
- Bake the rolls: Bake the rolls in the preheated oven for 25 to 30 minutes or until they turn golden brown and are cooked through. Once done, remove from the oven and let the dish rest for about 5 minutes to cool slightly and allow the caramel to thicken.
- Invert and serve: Carefully place a large serving platter on top of the baking dish and flip it over to transfer the rolls onto the platter with the caramel pecan sauce now on top. Be very cautious as the caramel will be extremely hot. Using a large dish towel can help protect your hands during this process. Finally, drizzle the rolls with the reserved icing from the cinnamon rolls cans as desired. Serve warm for the best experience.
Notes
- Use a glass or ceramic baking dish for even heat distribution and easier flipping.
- Be very careful when inverting the hot caramel rolls as the sauce can cause burns.
- If desired, toast the pecans briefly before adding for extra flavor.
- Feel free to warm the icing slightly for easier drizzling.
- This recipe is best enjoyed fresh and warm but can be reheated gently.
