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Caramel Pecan Cinnamon Rolls

These Cinnamon Rolls are oh so delicious! Made with a brioche style dough and stuffed with a caramel pecan filling they also have a thick and sticky caramel pecan layer on the bottom. Totally delicious as is or served with a maple pecan icing frosting or traditional icing.
Course Breakfast
Cuisine American
Keyword cinnamon, cinnamon roll
Prep Time 30 minutes
Cook Time 30 minutes
Author Kasey Schwartz


For the Rolls

  • 1 Cup warm milk
  • ½ Cup butter softened
  • ½ Cup sugar
  • 2 ½ Tsp instant yeast
  • 2 Eggs
  • 4 ½ Cups flour + ½ Cup more if needed

For the Filling

  • ¾ Cup brown sugar
  • ¾ Cup melted butter warm
  • 1 Cup pecans chopped
  • 1 Tbsp ground cinnamon
  • ½ Tsp ground nutmeg


  • In a large bowl combine the warm milk with half the butter and sugar. Stir to combine. The butter should melt.
  • Add the yeast and eggs and whisk together. Add the 4 ½ cups flour and with the help of a wooden spoon, stir to incorporate. The dough should be thick.
  • Transfer to a floured surface and add the remaining butter 1 tbsp at a time, kneading well after each addition. Knead for 8 minutes or until the dough is elastic and soft. If it’s too sticky add the remaining flour 1 tbsp at a time.
  • Transfer to an oiled bowl and cover with a cloth or plastic wrap. Let the dough double in size, around 2 hours.
  • Once the dough has risen, transfer to a floured surface. Use a rolling pin to roll the dough into a 16” x 20” rectangle.
  • Prepare the filling. In a bowl combine the melted butter with the brown sugar, spices, and chopped pecans. The mixture should resemble a thick caramel.
  • Spread ⅓ of the mixture into the bottom of the pan. Set aside.
  • Spread the remaining filling over the dough. Roll into a log, starting with the short end and pressing tightly. With the help of a knife, cut out big rolls.
  • Place the rolls in the pan layered with the caramel. Cover with a cloth and let it rest for 40 minutes to 1 hour.
  • Preheat the oven to 400 degrees. Take the rolls to the oven and bake for 25 to 30 minutes or until golden brown.


If you serve them side up (like they come out of the oven) they are perfect for frosting. However, if you serve them bottoms side up, the sticky caramel on the bottom acts like an icing.
They are delicious as is or served with a homemade maple frosting or a traditional cream cheese icing.