Caramel Pecan Cinnamon Rolls
- 30m Prep Time
- 20m Cook Time
- 2h Ready In
Big, fluffy cinnamon rolls with a caramel pecan topping and cream cheese icing. Perfect for a slow, cool morning.
Ingredients
- 118 ml warm water
- 21.3 g fast-acting yeast
- 29.6 ml granulated sugar
- 4.93 ml granulated sugar
- 142 g evaporated milk warm
- 73.9 ml vegetable oil
- 1 egg beaten
- 14.8 ml vanilla extract
- 4.93 ml kosher salt
- 1.06 L cake flour
- 296 ml unsalted butter at room temperature
- 118 ml brown sugar
- 59.1 ml granulated sugar
- 4.93 ml ground cinnamon
- 2.46 ml ground nutmeg
- 29.6 ml unsalted butter at room temperature
- 56.7 g cream cheese at room temperature
- 44.4 ml whole milk
- 9.86 ml vanilla extract
- 710 ml powdered sugar
- 118 ml chopped pecans
- 118 ml caramel sauce store-bought
Nutrition (per serving, estimated)
Estimated based off 20 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 88.6 mg
- Iron: 4.9 mg
- Magnesium: 24.4 mg
- Phosphorus: 129 mg
- Potassium: 182 mg
- Zinc: 0.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml warm water
- 21.3 g fast-acting yeast
- 29.6 ml granulated sugar
- 4.93 ml granulated sugar
- 73.9 ml vegetable oil
- 14.8 ml vanilla extract
- 4.93 ml kosher salt
- 1.06 L cake flour
- 118 ml brown sugar
- 59.1 ml granulated sugar
- 4.93 ml ground cinnamon
- 2.46 ml ground nutmeg
- 44.4 ml whole milk
- 9.86 ml vanilla extract
- 710 ml powdered sugar
- 118 ml chopped pecans
Prepare
- 142 g evaporated milk, warm
- Beat 1 egg
- 296 ml unsalted butter, at room temperature
- 29.6 ml unsalted butter, at room temperature
- 56.7 g cream cheese, at room temperature
- 118 ml caramel sauce, store-bought
Let's Cook
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Step 1.
Pour the warm water into a large mixing bowl or the bowl of a stand mixer. Sprinkle in the yeast and 1 teaspoon of the granulated sugar, then mix until well combined. Let sit for about 7 minutes or until the yeast becomes foamy.
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Step 2.
Pour the warm evaporated milk into the yeast mixture and stir. Add the vegetable oil, beaten egg, vanilla extract, kosher salt, and the remaining 2 tablespoons of granulated sugar. Mix on low speed using a handheld mixer or a stand mixer with the paddle attachment until combined.
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Step 3.
Switch to the dough hook attachment. With the mixer on low speed, slowly add the cake flour, about ¼ cup at a time, mixing until a dough forms. Remove the dough from the bowl, lightly oil the bowl, return the dough, and cover with a clean towel. Place in a warm spot and let rest for 1½ hours until doubled in size.
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Step 4.
After the dough has rested, punch it down in the center to release air. Transfer the dough to a lightly floured countertop and roll it out into a rectangle about ¼-inch thick using a rolling pin.
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Step 5.
In a large bowl, combine the room-temperature unsalted butter (1¼ cups), brown sugar, granulated sugar (¼ cup), ground cinnamon, and ground nutmeg. Mix until well combined. Spread this butter mixture evenly over the rolled-out dough. Roll the dough up tightly from the long side, then cut into 8 to 12 equal rolls.
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Step 6.
Lightly butter a 9-by-13-inch baking dish. Place the rolls in the dish, cut side up, leaving about an inch between each. Cover with a clean towel and let rise for 45 minutes until the rolls have increased in size and are touching each other.
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Step 7.
Preheat the oven to 375°F.
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Step 8.
Bake the rolls for 15 to 20 minutes, until golden brown. Remove from the oven and let cool in the dish for about 10 minutes.
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Step 9.
While the rolls cool, make the icing: In a medium bowl, combine the room-temperature unsalted butter (2 tablespoons) and cream cheese. Beat with a handheld mixer until smooth. Add the whole milk and vanilla extract, and stir to combine. Gradually add the powdered sugar, mixing until creamy and smooth.
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Step 10.
Drizzle the icing over the warm rolls, then drizzle with caramel sauce and sprinkle with chopped pecans. Serve warm.