Description

Delight in these Shortcut Caramel Pecan Cinnamon Rolls, an easy-to-make breakfast or dessert featuring soft cinnamon rolls baked atop a rich caramel and pecan base. Ready in under an hour, this recipe combines the convenience of refrigerated cinnamon rolls with a buttery, sweet, nutty topping that caramelizes beautifully in the oven. Perfect for a special occasion or a comforting treat, these cinnamon rolls are drizzled with icing for an extra touch of indulgence.

Ingredients

Scale

Caramel Pecan Base

1/2 cup unsalted butter
1/2 cup heavy cream
1 cup firmly packed light brown sugar
4 tablespoons light corn syrup
Pinch of salt
1 cup coarsely chopped pecans

Cinnamon Rolls

2 (17.5-ounce) cans refrigerated cinnamon rolls (5 per can; recommended: Pillsbury Grands Flaky Cinnamon Rolls)

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Instructions

Preheat and prepare dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch glass or ceramic baking dish with nonstick cooking spray and set it aside to get ready for the caramel base.
Make the caramel mixture: In a small pot over medium heat, combine the butter, heavy cream, light brown sugar, light corn syrup, and a pinch of salt. Stir consistently until the butter melts completely. Bring the mixture to a brief boil to dissolve all the sugar thoroughly, ensuring a smooth caramel.
Assemble caramel and pecans: Pour the hot caramel mixture evenly into the prepared baking dish. Immediately sprinkle the coarsely chopped pecans across the caramel layer, distributing them evenly for a crunchy texture.
Prepare cinnamon rolls: Open both cans of refrigerated cinnamon rolls and carefully set aside the included icing for later. Separate the rolls gently and place them on top of the caramel and pecan layer in the baking dish. It’s okay if the rolls don’t fill the entire dish; they will expand as they bake, and small gaps are not a problem.
Bake cinnamon rolls: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the rolls turn golden brown and the caramel bubbles up around the edges. Baking time may vary slightly depending on your oven.
Cool and invert: Remove the baking dish from the oven and let it rest for about 5 minutes to cool slightly. To serve, place a large serving platter on top of the baking dish and carefully invert it to release the cinnamon rolls onto the platter. Be cautious as the caramel is still very hot. Cover the top with a large dish towel for better grip and protection during the flip.
Serve with icing: Drizzle the reserved icing over the warm cinnamon rolls for extra sweetness and serve immediately to enjoy their gooey, tender texture paired with the rich caramel pecan topping.

Notes

Use a glass or ceramic dish to ensure even heat distribution and to safely invert the rolls out after baking.
Be careful when inverting the hot caramel; it can cause burns if spilled.
If you prefer a crunchier topping, toast the pecans lightly before adding them to the caramel.
Refrigerated cinnamon rolls can sometimes vary in size; adjust spacing in the baking dish accordingly.
For a dairy-free version, use plant-based butter and cream alternatives and dairy-free cinnamon rolls if available.

Nutrition

Serving Size: 1 roll
Calories: 651 kcal
Sugar: 50 g
Sodium: 732 mg
Fat: 36 g
Saturated Fat: 16 g
Unsaturated Fat: 11 g
Trans Fat: 1 g
Carbohydrates: 80 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 38 mg