Description
These Gooey Cinnamon Rolls with Caramel Pecan Sauce are soft, fluffy, and swirled with a sweet spiced filling, then baked in a luscious caramel pecan sauce. Perfect for brunch, holidays, or any time you crave a decadent homemade treat.
Ingredients
Scale
- For the Dough:
- 3 teaspoons yeast
- 1/4 cup warm water
- 1/3 cup butter
- 1 1/4 cup whole milk
- 1/3 cup sugar
- 5 cups flour
- 1/2 teaspoon salt
- 3 eggs
- For the Filling:
- 1/2 cup dark brown sugar
- 3/4 cup sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup melted butter, divided
- 1/2 cup chopped pecans (optional)
- For the Caramel Sauce:
- 8 tablespoons butter
- 1 cup brown sugar
- 1 cup heavy cream
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup toasted pecans
Instructions
- Prepare the Dough: Dissolve yeast in warm water and let sit for 5 minutes until foamy. In a saucepan, heat butter and milk until warm but not boiling. In a large mixing bowl, combine yeast mixture, warm milk mixture, sugar, salt, and eggs. Gradually add flour until dough comes together. Knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Make the Filling: In a bowl, mix dark brown sugar, sugar, cinnamon, nutmeg, and salt. Punch down the dough and roll out into a large rectangle. Brush with half of the melted butter, then sprinkle evenly with the filling mixture. Add chopped pecans if using. Roll tightly into a log and cut into 12 even rolls.
- Prepare the Caramel Sauce: In a saucepan over medium heat, melt butter, then add brown sugar, heavy cream, corn syrup, and salt. Cook, stirring until smooth and slightly thickened, about 5 minutes. Remove from heat, stir in vanilla and toasted pecans. Pour into the bottom of a greased 9×13-inch baking dish.
- Assemble: Place the rolls cut-side down into the dish over the caramel pecan sauce. Cover and let rise until puffy, about 30–40 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 30–35 minutes, until golden brown and cooked through.
- Serve: Let cool for 5 minutes, then carefully invert the dish onto a serving platter so the caramel pecan sauce coats the rolls. Serve warm.
Notes
- For best results, use a stand mixer with a dough hook to knead the dough.
- The caramel pecan sauce can be made ahead of time and refrigerated until needed.
- To make overnight rolls, assemble them in the pan, cover, and refrigerate overnight. Let rise at room temperature for 45 minutes before baking.
- If you prefer a lighter caramel, substitute honey for the corn syrup.
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 30g
- Sodium: 310mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
Keywords: gooey cinnamon rolls, caramel pecan sticky buns, homemade cinnamon rolls, brunch recipe, holiday breakfast