If you’re anything like me and love a sweet, sticky treat that just melts in your mouth, then you’re going to adore this Caramel Pecan Rolls Recipe. I absolutely love how these rolls turn out perfectly soft with that rich caramel pecan topping that’s just out of this world. Whether it’s a holiday brunch or a cozy weekend breakfast, these rolls steal the show every time!
Why You’ll Love This Recipe
- Rich, Buttery Flavor: The combination of honey, butter, and brown sugar creates a deeply flavorful dough that’s utterly addictive.
- Perfect Texture: Soft, fluffy rolls topped with a sticky caramel pecan layer that adds a delightful crunch.
- Make-Ahead Friendly: You can prepare these rolls in advance and freeze them, which is a lifesaver for busy mornings or holiday gatherings.
- Crowd-Pleasing: This recipe yields 24 rolls, perfect for sharing — my family goes crazy for this much-loved classic.
Ingredients You’ll Need
The beauty of this Caramel Pecan Rolls Recipe lies in how these simple, wholesome ingredients come together to create bakery-quality rolls at home. Plus, each component plays a crucial role — from the yeasty dough to the sweet, nutty topping.
- Warm Water: Essential for activating the yeast gently without killing it.
- Active Dry Yeast: This is your secret to fluffy, risen dough — make sure it’s fresh!
- Kosher Salt: Balances the sweetness and enhances flavor in the dough.
- Eggs: Lightly beaten to add richness and structure to your rolls.
- Honey: Adds natural sweetness and a subtle floral note.
- Melted Butter: Folds into the dough for that tender crumb we all love.
- All-Purpose Flour: Provides the structure necessary for soft, chewy rolls.
- Unsalted Butter: Key for the caramel pecan topping’s creamy texture.
- Vanilla Extract: Adds warm, aromatic depth to the topping.
- Sea Salt: Cuts through the sweetness and balances the caramel.
- Brown Sugar: Sweetens and caramelizes beautifully for that sticky topping.
- Pecan Halves: Chopped to add a toasty crunch on top.
- Salted Butter: For the cinnamon filling’s luscious richness.
- Granulated Sugar: Blends with brown sugar for a balanced cinnamon filling.
- Ground Cinnamon: The star spice that makes these rolls irresistible.
- Nutmeg: Adds a subtle, warm spice note to the filling.
- Cornstarch: Helps keep the filling thick and gooey without oozing out.
Variations
I love how flexible this Caramel Pecan Rolls Recipe is — you can tweak it based on what you have on hand or your dietary preferences. Making it your own is part of the fun!
- Nut-Free Version: I once made these for a friend with a nut allergy by swapping pecans for toasted coconut flakes — still delicious and just as sticky sweet!
- Spiced Up: Adding a pinch of cardamom or ginger to the cinnamon filling really jazzes these rolls up in a cozy, unexpected way.
- Vegan Adaptation: Replace butter with plant-based margarine and use flax eggs instead of real eggs; the rolls won’t be 100% identical but still super tasty and satisfying.
- Mini Rolls: For a party, I cut the dough into smaller portions — they bake faster and make perfect bite-sized treats.
How to Make Caramel Pecan Rolls Recipe
Step 1: Crafting the Perfect Dough
Start by combining the active dry yeast, kosher salt, lightly beaten eggs, honey, melted butter, and warm water in a large mixing bowl. I like to whisk these together gently until they’re well blended — it wakes up the yeast and starts the magic. Then slowly add the flour, one cup at a time, stirring in between. You can use a sturdy wooden spoon or a stand mixer fitted with a dough hook if you have one. You want a smooth, slightly sticky dough. Cover the bowl with plastic wrap or a lid (avoid a damp towel because it can dry out the dough) and place it somewhere warm, like your oven with the light on but off, to rise for about 2 hours or until it’s nearly doubled in size. After that, pop it in the fridge to chill — this step helps develop the flavor and makes rolling easier.
Step 2: Preparing That Sinfully Good Caramel Pecan Topping
While the dough is doing its thing, mix softened unsalted butter, sea salt, and brown sugar together until creamy — I use a hand mixer to make it super smooth. Divide this mixture evenly into three 9-inch cake pans and spread it on the bottom. Then sprinkle chopped pecans over each pan’s caramel layer. This sticky layer is what turns these rolls into the caramel pecan delights we’re after—don’t be shy about it!
Step 3: Rolling and Filling the Dough
Once chilled, lightly flour your work surface and roll out the dough into two large rectangles about 1/8 inch thick — think thin but not paper-thin. Spread softened salted butter evenly over both rectangles and generously sprinkle the cinnamon filling mixture you prepared earlier (granulated sugar, brown sugar, cinnamon, nutmeg, and cornstarch). This part is where the unmistakable sweet spice note shines through! Then, starting with the longer edge, roll each rectangle tightly into logs. Using a serrated knife, slice each log into 12 even pieces, giving you 24 rolls total.
Step 4: The Final Rise and Bake
Place the rolls in your prepared caramel pecan-topped pans, spacing them snugly but not cramped. Cover with plastic wrap or a damp towel and leave to rise in a draft-free warm spot for about 40 minutes. Meanwhile, preheat your oven to 350°F (175°C). Once risen, bake the rolls for 30 to 40 minutes until they’re lightly golden and the centers are set. When done, carefully run a butter knife around the edges, invert the pans onto serving dishes, and watch that caramel pecan goodness cascade over the rolls. Serve warm to fully enjoy the sticky, buttery experience.
Pro Tips for Making Caramel Pecan Rolls Recipe
- Room Temp Ingredients: I always make sure my eggs and butter aren’t cold — it helps everything mix evenly without shocking the yeast.
- Don’t Skip the Chill: Letting the dough sit in the fridge overnight deepens the flavor and makes rolling out much easier.
- Cut with a Serrated Knife: Using a serrated blade prevents the dough from squishing when you slice your rolls, keeping your spirals neat and pretty.
- Invert While Warm: Turning the pans out right after baking (while still warm) ensures the caramel topping sticks beautifully to your rolls.
How to Serve Caramel Pecan Rolls Recipe
Garnishes
My go-to garnish for these rolls is a light drizzle of melted dark chocolate or a sprinkle of flaky sea salt to enhance that caramel flavor. Sometimes, if I want an elegant touch for guests, I toss on a few extra toasted pecan halves before serving. It’s those little touches that make them extra special!
Side Dishes
Pair these rolls with a cup of freshly brewed coffee or spiced chai tea for the ultimate cozy breakfast. If you’re serving brunch, fresh fruit salad or a simple green salad with citrus vinaigrette balances the richness beautifully.
Creative Ways to Present
For holiday gatherings, I like to arrange the caramel pecan rolls on a beautiful tiered cake stand or in a large glazed ceramic baking dish, garnished with sprigs of fresh rosemary or thyme for a festive touch. Serving with small bowls of extra chopped pecans and cinnamon sugar lets everyone customize their rolls — and trust me, that hits all the right notes!
Make Ahead and Storage
Storing Leftovers
If you have leftovers — and that does happen since these rolls are quite popular around here — I store them in an airtight container at room temperature for up to two days. When wrapped well, they stay beautifully soft without getting too sticky or dry.
Freezing
I discovered an excellent trick for freezing the dough before baking. After rolling and slicing, place the individual rolls in a freezer-safe container or on a baking sheet to freeze solid, then transfer to a vacuum-sealed bag to avoid freezer burn. When you’re ready to bake, thaw overnight in the fridge and place directly in the caramel pecan pans with topping before the second rise and bake. This saves so much time during the busy holiday rush!
Reheating
To reheat, I usually pop individual rolls or a whole pan in a 300°F oven for about 10 minutes, covered loosely with foil to prevent drying out. This brings back that fresh-baked softness and melty caramel goodness — almost like they just came out of the oven.
FAQs
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Can I use pecan halves whole instead of chopped in the topping?
You definitely can! Whole pecan halves give a nice rustic look and a bit more crunch, but chopping them distributes the nuts more evenly and makes each bite luscious with caramel and pecan flavor. I prefer chopping for balanced texture, but it’s up to you!
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How do I know when my dough has risen enough?
Great question! The dough should roughly double in size and look puffy and airy. A simple poke test helps: gently press your finger into the dough; if the indentation stays and the dough doesn’t spring back quickly, it’s ready for the next step.
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Can I make the caramel pecan topping ahead of time?
Absolutely, you can mix the topping ingredients up to a day ahead and keep it covered in the fridge. Just bring it to room temperature before spreading in the pans. However, it’s best to add the pecans just before assembly to maintain their crunch.
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What if I don’t have a stand mixer?
No worries! This dough can be made by hand with a large mixing bowl and a sturdy wooden spoon. It takes a bit more elbow grease, but totally doable. Just make sure to incorporate the flour gradually and knead gently until the dough feels smooth and elastic.
Final Thoughts
This Caramel Pecan Rolls Recipe has become a staple in my kitchen, especially for holiday mornings and special occasions. I love how it brings everyone together around the table, sharing warm, gooey rolls that taste like a hug in every bite. Honestly, if I were to recommend one recipe for you to try, it’d be this one — it’s rewarding, impressive, and truly delicious. Your kitchen will smell amazing, and your family and friends will thank you endlessly!
Print
Caramel Pecan Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich Caramel Pecan Rolls perfect for Christmas, featuring a soft yeast dough rolled with a cinnamon-spiced filling, topped with a buttery caramel pecan glaze that bakes into an indulgent sweet treat.
Ingredients
For the Pecan Roll Dough:
- 1 1/2 cups Warm Water
- 2 packets Active Dry Yeast
- 1 1/2 teaspoons Kosher Salt
- 8 Eggs, lightly beaten
- 1/2 cup Honey
- 1 1/2 cups Melted Butter
- 7 1/2 cups All-Purpose Flour
For the Caramel Pecan Topping:
- 24 tablespoons Unsalted Butter, softened
- 1 tablespoon Vanilla Extract
- 1 1/2 tablespoons Sea Salt
- 2 1/2 cups Brown Sugar
- 90 Pecan Halves, chopped
For the Cinnamon Filling:
- 12 tablespoons Salted Butter, softened
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1 tablespoon Ground Cinnamon
- 1/2 teaspoon Nutmeg
- 2 1/4 tablespoons Cornstarch
Instructions
- Prepare the Pecan Roll Dough: In a large mixing bowl, combine yeast, salt, beaten eggs, honey, melted butter, and warm water, whisking until well blended. Gradually add flour, one cup at a time, stirring with a wooden spoon until a smooth dough forms. Alternatively, use a stand mixer fitted with a dough hook to combine the dough. Cover and let rise in a warm place for about 2 hours, until doubled in size. Then refrigerate the covered dough to chill and prevent drying out.
- Prepare the Caramel Pecan Topping: In a small bowl, beat the softened butter, sea salt, and brown sugar with a hand mixer until well creamed. Evenly divide the mixture among three 9-inch cake pans, spreading it on the bottom. Sprinkle the chopped pecans over the sugar mixture and set aside.
- Make the Cinnamon Filling: In a bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, and cornstarch. Set this mixture aside.
- Shape the Rolls: Dust a work surface with flour and roll out the chilled dough into two large rectangles about 1/8-inch thick. Spread the softened salted butter evenly over the dough using a spatula, then sprinkle the cinnamon sugar mixture over the butter. Roll each rectangle from the long edge into a tight log. Using a serrated knife, slice each log into 12 even pieces, producing 24 rolls total.
- Assemble and Second Rise: Arrange the rolls cut-side-down onto the prepared caramel pecan pans. Cover each pan with plastic wrap or a damp towel and let the rolls rise in a warm, draft-free area for 40 minutes until puffed and nearly doubled.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the risen rolls for 30 to 40 minutes or until the dough is set in the center and tops are lightly golden brown. Remove pans from oven; run a knife around the edges to loosen the rolls, then invert the pans onto serving dishes so the caramel pecan topping is on top. Serve warm.
Notes
- This recipe yields a large batch; consider freezing some rolls for later enjoyment or preparing when feeding a crowd.
- To freeze unbaked rolls, prepare through slicing, place rolls in a freezer-safe container or vacuum-sealed bag, and freeze solid. Freeze for up to 3 months.
- You cannot vacuum seal rolls before freezing solid to avoid crushing.
- Prepare caramel pecan topping fresh the day you plan to bake the rolls.
- To bake frozen rolls, thaw overnight in refrigerator in baking pan covered with foil. Remove foil, cover with damp towel, and allow rolls to rise until doubled before baking as directed.
Nutrition
- Serving Size: 1 roll
- Calories: 480
- Sugar: 23g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
