Easy Caramel Pecan Cinnamon Rolls

Close up shot of Carmel cinnamon rolls with pecan topping on a white background.

Easy Caramel Pecan Cinnamon Rolls

Easy Caramel Pecan Cinnamon Rolls have been a family favorite for years! Simple to make with frozen bread dough and they are overnight cinnamon rolls, which means you can make them ahed of time. Brown sugar cinnamon rolls topped with a homemade gooey caramel sauce and chopped pecans. You won't need any yeast for this easy cinnamon roll recipe!

Course Breakfast

Cuisine American

Keyword caramel pecan cinnamon rolls, easy overnight cinnamon rolls, pecan cinnamon rolls

Prep Time 20

Cook Time 25

Refrigeration Time 8

Total Time 8 45

Servings

Calories 286kcal

Author Jessica

Ingredients

1¼ cups powdered sugar
1/3 cup heavy whipping cream
1 cup pecans coarsely chopped
1/2 cup brown sugar
1 tablespoon ground cinnamon
2 frozen white bread dough loaves thawed
3 tablespoons butter melted

Instructions

Spray a 9x13 pan with cooking spray.
In a small bowl, mix together the powdered sugar and heavy whipping cream. It will be a thick paste, which is normal.
Spread into the baking dish using a spoon or spatula.
Sprinkle pecans over top.
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.
* You may need to let the thawed dough sit at room temperature for a few minutes to make it softer and easier to roll out.
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 the dish 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 the baking dish sit out, covered, at room temperature for 1 hour.
Bake at 350°F for 25-30 minutes.
Let the baking dish cool for 5 minutes.
Carefully take your pan and turn it upside down, over a serving platter or cutting board, and serve warm.

Video

Notes

Bread Dough Tip : To thaw the frozen bread dough place the loaves 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. You don't want the bread to rise at all, you just want it thawed.

Frozen Bread Dough : I use Rhodes brand of frozen bread dough loaves. Each package comes with 3 loaves, but you only need 2 for this recipe.

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