I have a love/hate relationship with baking. It’s more of a love one because I could seriously be in the kitchen all day, as long as I didn’t have to clean up or do the dishes afterwards. That’s the part that I hate. So, my favorite kinds of recipes are the ones that don’t require a whole lot of work OR a whole lot of clean up time, but still taste yummy. These cinnamon rolls fit that description to a t. They’re creamy, caramely, and 100% delicious.
Creamy Caramel Pecan Cinnamon Rolls
Makes 16 rolls
Ingredients:
- 1 & 1/4 cups powdered sugar
- 1/3 cup heavy whipping cream
- 1 cup pecans, coarsely chopped
- 1/2 cup brown sugar, packed
- 1 Tbsp. ground cinnamon
- 2 {16 oz.} loaves frozen white bread dough, thawed
- 3 Tbsp. salted butter, melted
Directions:
- Generously grease a 9×13 inch baking dish and line it with parchment paper or foil.
- In a small bowl, stir together powdered sugar and whipping cream and pour evenly into the prepared dish, covering the entire bottom.
- Sprinkle pecans evenly over whipping cream mixture.
- In another small bowl, stir together the brown sugar and cinnamon. Set aside.
- On a lightly floured surface, roll each loaf of dough into an 8×12 inch rectangle. {This took some work for me, so feel free to stop occasionally to let the dough relax.}
- Brush each rectangle with half of the melted butter and sprinkle each one with half of the brown sugar mixture as well.
- Roll the dough up tightly, making a long, skinny spiral; Press seams to seal.
- Cut each spiral into 8 slices and place each slice, with the cut side down, on top of the pecan/whipping cream mixture in the pan.
- Cover and let rise in a warm place until nearly double. {About 1 hour.}
- Preheat the oven to 350ºF and break any surface bubbles with a toothpick.
- Bake for 25-35 minutes or until rolls are golden brown. {I suggest covering the rolls with foil for the last 10 minutes or so, to keep the middle cooking without overbrowning the outside.}
- Let cool on a wire rack for 5 minutes.
- Loosen the edges and carefully invert rolls onto a serving platter. Remove parchment or foil.
- Spoon any remaining nut mixture over rolls and serve warm.
*To make the night before, prepare as directed through step 8. Then:
- Cover with wax paper and then plastic wrap. {Prevents sticking after rising.}
- Chill for at least 2 hours or up to 24 hours.
- Let rolls stand, covered, at room temperature for 1 hour.
- Then continue on in step 10.
At first, when I was adding the things together, I was sure these weren’t going to turn out. But lo and behold, they were amazing! You’ve got to give them a shot.
-Sarah
Noble Pig - Cathy says
Wow, just wow. These look like the perfect way to enjoy a weekend breakfast! Pinned and Facebooking later becuase these are gorgeous!!
donne salerno says
Yummy! Thx for this recipe.
Shannon says
Looks delicious! What type of frozen bread was used ? Thanks
Barbara says
Are you greasing the pan or the parchment?