These easy overnight caramel pecan cinnamon rolls start with frozen bread dough! No yeast or rising to worry about. Simply prepare the cinnamon rolls the night before and bake up delicious, gooey, caramel pecan cinnamon rolls for a special breakfast treat.
If you want creamy, gooey, overnight cinnamon rolls with pecans and caramel and the easiest no yeast dough ever, then these are sure to be a favorite.
My family loves cinnamon rolls but I don’t enjoy waking up extra early to make them and let the dough rise twice. Which is why these caramel pecan cinnamon rolls are our favorite.
The recipe calls for frozen bread dough. How easy is that?
How to make cinnamon rolls with no yeast
- You start off with loaves of frozen bread dough. You will want to make sure that you take it out of the freezer the morning you are making them, so that the frozen bread has time to thaw. I always take it out of the freezer the morning of, place it inside a loaf pan and let it sit in the fridge all day to thaw. By the time I make it that night, the dough is thawed and ready to use.
- Just like traditional cinnamon rolls you will roll out the dough into a large rectangle shape. It might be hard at first, but as the dough comes to room temperature it will be easier to roll out. I would suggest placing the dough on the counter for about 10 minutes before rolling it out.
- I love no yeast cinnamon roll recipes because it takes all the guess work out of cinnamon rolls.
The creamy caramel part comes from the heavy cream + powdered sugar mixture you spread into the bottom of the pan. Then place the cut cinnamon rolls on top of that.
It’s kind of an upside down version of cinnamon rolls. The topping is on the bottom. When it’s done baking you will flip the pan over to reveal ooey, gooey and super delicious caramel pecan cinnamon rolls.
Tips for making overnight cinnamon rolls
- Don’t be alarmed if the top looks really dry when you take it out of the oven. That is normal. Once you flip it over you’ll see the nice creamy topping.
- To flip it over once it’s done baking: take a cutting board and lay it on top of the baking dish. Hold the cutting board and the baking dish (you may have to use a hot pad) and turn the baking dish upside down so it’s on top of the cutting board. Put it on the counter and pull up the baking dish to reveal the cinnamon rolls.
- I have never made the recipe any different than what it calls for. I know some people have asked about substitutions for the heavy cream. There really are none. Any other lower fat milk won’t produce such a creamy texture.
- Be sure and place the frozen bread dough loaves in the fridge the morning of so they will thaw in time to make them that evening. I place each loaf into a bread pan and cover it with saran wrap. I always spray the side of the saran wrap that touches the bread. That way there is sure to be no sticking.
- 1 1/4 cups powdered sugar
- 1/3 cup heavy whipping cream
- 1 cup pecans coarsely chopped
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 2 frozen white bread dough loaves thawed [I use the Rhodes brand]
- 3 tablespoons butter melted
Spray a 9x13 pan with cooking spray.
In a small bowl combine the powdered sugar and heavy whipping cream. Pour into the pan. The mixture will be thick so you may have to use a spatula to spread evenly in the pan.
Sprinkle pecans over top of the milk/sugar mixture.
Combine brown sugar and cinnamon in small bowl, set aside.
On a surface, sprayed with cooking spray & lightly floured, roll out 1 loaf into a rectangle [roughly the same size as the 9x13 pan]. Pour half of the butter onto the dough and spread it out. Sprinkle half of the cinnamon/sugar mixture over the butter.
Roll up the dough [roll up from the longer side of the rectangle shape, not the shorter sides] and cut dough roll into 8 pieces. Place each piece in the pan on top of the pecans. Do 4 rows of 4 cinnamon rolls in each row.
Repeat with the 2nd loaf of bread.
Cover with plastic wrap that has been sprayed with cooking spray [the part of the plastic wrap that touches the rolls].
Leave in fridge overnight. In the morning, let sit out covered at room temperature for 1 hour.
Bake at 350 degrees for 25-30 minutes.
After baking let cool on wire rack for 5 minutes.
Carefully take your pan and turn it upside down, over a serving platter or cutting board. Serve warm.
To thaw the frozen bread dough place the dough loaf in the fridge (on a plate and covered) for several hours. I put mine in the fridge to thaw the morning of and then I make the rolls the same night and leave in the fridge so they're ready to bake the next morning. If you're unsure about thawing then follow the directions that are on the package. When you are ready to roll out your dough it helps if you let the dough rest and get a little warmer before you roll it out. Aim to roll the dough as big as your 9x13 pan.
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