Description
These Shortcut Caramel Pecan Cinnamon Rolls are a delicious and easy dessert made using refrigerated cinnamon roll dough topped with a rich homemade caramel pecan sauce. Perfectly soft and gooey, the rolls bake to golden perfection and are finished with a luscious caramel pecan glaze and icing drizzle, making them an irresistible treat for any occasion.
Ingredients
Scale
Cinnamon Rolls
- 2 cans refrigerated cinnamon roll dough with icing
Caramel Pecan Topping
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 cup chopped pecans
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make Caramel Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, vanilla extract, and salt, cooking for 2 to 3 minutes until the mixture is smooth and slightly thickened.
- Assemble Layers: Remove the caramel sauce from heat and pour it evenly into the bottom of the prepared baking dish. Sprinkle the chopped pecans evenly over the caramel layer.
- Arrange Cinnamon Rolls: Place the refrigerated cinnamon rolls on top of the pecans and caramel mixture in the baking dish, spacing them evenly.
- Bake Rolls: Bake for 25 to 30 minutes or until the rolls are golden brown and cooked through.
- Cool and Invert: Let the rolls cool for about 5 minutes, then carefully invert the pan onto a serving platter to reveal the caramel pecan topping on top.
- Finish with Icing: Drizzle the reserved icing from the cinnamon roll cans over the warm rolls before serving to add sweetness and flair.
Notes
- Allow the rolls to cool slightly before inverting to prevent the caramel from running excessively.
- Toast the pecans beforehand for a deeper, nuttier flavor if desired.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
