Caramel Pecan Rolls are a little gooey, a little sticky, and wonderfully delicious. The perfect breakfast treat.
Soft sweet rolls topped with pecans and caramel will bring all the cozy to breakfast. Treat your family and friends to a pan of these pecan caramel rolls and the rave reviews won’t be far behind.
I’ve been working on this recipe for what seems like forever and I’m so excited to finally share it. I can honestly say these are the best pecan caramel rolls.
They’re a must-make for your next breakfast or brunch celebration whether it’s for the holidays or other occasions when you want a special breakfast dish. For us, sometimes the special occasion is just an ordinary Saturday!
This recipe starts with my favorite bread machine cinnamon roll recipe but I upgraded it with a pecan caramel topping. I’ve tested it many times to get the perfect ratio of nuts, caramel, and soft roll and its perfection. The topping is gooey without being a sticky mess and the rolls are impossibly soft and tender.
This is a bread machine recipe, which makes the whole process so much easier. If you don’t have a machine, you should try my pumpkin caramel pecan rolls. They’re equally as delicious with a pumpkin twist.
They are made with yeast, so plan ahead so you have time for the pecan rolls to rise.
The recipe has my favorite secret ingredient for making the softest rolls: vanilla pudding mix. It’s mixed directly into the dough and makes all the difference in the texture of the rolls.
The caramel pecan topping is spread in the bottom of the baking pan so, when you flip the pan over, the rolls come out of the pan topped with a glistening sweet and crunchy topping. It’s absolute heaven.
- Butter – you will need softened and melted butter.
- Instant vanilla pudding
- Bread flour
- Active dry yeast
- Brown sugar
How to Make the Dough
Place the ingredients in the bread machine in the following order: melted butter, water, dry pudding mix, milk, beaten egg, sugar, salt, flour, and yeast.
Set the machine on the “dough cycle”. After complete on the dough cycle, remove the dough from the machine and roll it out on your work surface to a rectangle about 17×10″.
How to Fill and Roll the Dough
Once you’ve rolled out the dough, brush the top with softened butter. Mix cinnamon and brown sugar in a small bowl and sprinkle the mixture over the top of the butter.
Starting at one long end, roll the dough into itself, Pinch the edges closed once it’s rolled up. Slice the roll into 12 equal-sized pieces.
How to Make the Topping
Melt butter in a saucepan and then whisk in brown sugar. Cook the mixture until the sugar is dissolved and you have a smooth sauce.
Pour the caramel sauce into a prepared 9×13″ baking dish. Sprinkle the pecans over the top of the sauce.
Place the sliced rolls cut-side up in the pan on top of the sauce. Let them rise until they are doubled in size or for about 20 to 30 minutes.
Bake the pecan caramel rolls at 350°F for 25 minutes. Keep an eye on them so they don’t overbake.
Cool them in the pan for 10 to 15 minutes. For serving, carefully flip the pan over onto a serving platter so the pecan caramel sauce is on top. Slice, serve, and enjoy!
It’s always a good idea to double-check the expiration on the yeast before you make the rolls. If it’s expired buy a fresh pack.
If you don’t like pecans, you can use the same amount of chopped walnuts. You could also leave the nuts out if you prefer and just make caramel rolls.
I know it’s tempting to double the caramel topping, but I’ve tried it and, in this case, less is more. Follow the recipe and you will be rewarded with the best caramel pecan bars ever.
Be sure to keep an eye on the rolls while they are baking. Every oven is different, so check on them early.
For an extra special treat, sometimes I add a cream cheese frosting.
They are best warm from the oven, but leftovers will keep in an airtight container for up to two days at room temperature. Warm them in the microwave or enjoy them cold.
There are so many things to love about these homemade caramel pecan bars: the scent while they’re baking, the soft, tender roll, and that perfectly gooey pecan caramel topping. They will make even the most ordinary weekend seem like a special occasion when you make them. Enjoy! San
More Amazing Breakfast Recipes
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Caramel Pecan Cinnamon Rolls
- 4 tablespoons butter melted
- 4 tablespoons water
- 1/4 cup instant vanilla pudding
- 1 cup milk
- 1 egg beaten
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 cups flour bread flour is preferred
- 2 1/2 teaspoons active dry yeast
- 1/2 cup butter softened
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 3/4 cup butter
- 3/4 cup brown sugar softened
- 1/2 cup pecans
- Place roll ingredients as listed above in order into a bread machine. Set for dough cycle.
- After complete on dough cycle, remove from machine and roll out to a rectangle about 17×10 inches.
- Spread on softened butter. Then mix brown sugar and cinnamon together and spread over butter. Roll the dough tightly from long end, pinching edges closed when completely rolled. Slice into 12 even slices.
- Make caramel sauce by melting 3/4 cup butter in a saucepan. Whisk in brown sugar and cook until dissolved and smooth. Pour into the greased 9×13 pan and top with 1/2 cup of pecans.
- Place the roll slices on top of the pecans and caramel. Let rise until doubled, about 20-30 minutes.
- Bake at 350°F for 25 minutes. Do not overbake!
- Let cool for 10-15 minutes. Flip pan over onto a serving platter. Cut, serve, and enjoy!