Description
Deliciously indulgent caramel pecan cinnamon rolls, perfect for breakfast or any special occasion.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup light brown sugar (firmly packed)
- 4 tablespoons light corn syrup
- 1 cup coarsely chopped pecans
- 2 (17.5-ounce) cans refrigerated cinnamon rolls
Instructions
- Preheat your oven to 350°F (175°C) and generously spray a 9×13-inch baking dish with non-stick cooking spray.
- Combine the unsalted butter, heavy cream, brown sugar, corn syrup, and a pinch of salt in a small pot over medium heat. Stir until melted and sugar dissolves.
- Pour the caramel mixture into the prepared baking dish and sprinkle pecans evenly over it.
- Separate each cinnamon roll and place them on top of the caramel mixture, leaving space between each roll.
- Bake for 25-30 minutes, or until golden brown and caramel begins to bubble.
- Rest for about 5 minutes after baking, then invert onto a serving platter.
Notes
Make-ahead option: Prepare the caramel and rolls overnight and bake fresh in the morning.
Nutrition
- Serving Size: 1 roll
- Calories: 360
- Sugar: 33g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg