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These outrageous Caramel Pecan Cinnamon Rolls can be prepared the night before and baked fresh in the morning!
Ahhhh. Cinnamon rolls. Just those two simple words can set my mouth to watering in anticipation. When I was growing up, cinnamon rolls were for special occasions only. Like Christmas. Maybe only Christmas now that I think of it. My mom would get up before the crack of dawn to get the dough going so there would be time enough for it to rise…but, clearly, I am not my Mom. Nowhere near as dedicated :) I like shortcuts. I also like my sleep. As much of it as I can get ;)
Basically I FULLY appreciate any breakfast that can be made in advance. Whether it’s my Freezer Breakfast Burritos or Make-Ahead Honey Vanilla Parfaits – time savers in the morning are essential in my household. These cinnamon rolls help me out…A LOT. I make them the night before. Let them get their second rise in while I’m watching TV with the hubs and then throw them in the fridge before I go to bed. First one up takes them out of the fridge and sets them in a warm area to let them come to room temperature before baking. {If your oven has a proof setting – that is perfect!}
When the rolls are in the oven it’s time to get started on the caramel icing. It takes only a few minutes to whip up and it is seriously yummy! I sampled it several times before pouring over the rolls so trust me, I know what I’m talking about here ;) Once the rolls are done, pour the caramel icing over them immediately…
…and keep pouring until you have just a small amount remaining in the pan – this is for those who like “extra” on the side….
Now it’s going to look like a ridiculous amount of icing {and it is} but here’s a time lapse after pouring it on – you can see how it slips into all the cracks and crevices on the cinnamon rolls. Yeah. You want this. Badly.
Now it’s time to eat! Who wants one??
The real question is, of course, will that be one roll or two?
The pecans add a lovely crunch and the raisins are so sweet and chewy – they are really perfect in this cinnamon roll! If you have an aversion to one or the other – just leave them out – no biggie :)
Here are some more time-saving recipes:
Make-Ahead Honey Vanilla Parfaits
Reese’s {Freezer-Friendly} Oatmeal Cookies
Ingredients
- For rolls:
- 4 1/2 tsp OR 2 packages of active dry yeast
- 1/2 cup warm milk
- 3 eggs
- 2 teaspoons + 1/2 c sugar, divided
- 1 1/2 tsp salt
- 4 1/2 c AP flour
- 1/2 c unsalted butter, melted
- Filling:
- 3/4 c brown sugar
- 1/2 c sugar
- 1 Tbls ground cinnamon
- 1/3 c chopped pecans
- 1/2 c raisins
- 1 c butter, melted
- Caramel Icing:
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 tsp salt
- 1/3 cup heavy whipping cream
- 2 tsp vanilla
- 1 1/3 cups powdered sugar
Instructions
- For the rolls:
- Mix together 2 tsp sugar, warm milk, and yeast in a mixer bowl. Let stand for five minutes.
- Beat eggs, sugar, and salt until well combined.
- Add egg mixture to yeast mixture and whisk to combine.
- Add 1 cup of flour and continue mixing until smooth.
- Pour in the melted butter and mix well.
- Continue adding the remaining 3 1/2 cups of flour, 1/2 cup at a time until dough is stiff.
- Move the dough to a greased bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until doubled in size. Approximately 1 hour.
- Meanwhile, combine the sugar and cinnamon for the filling. Chop the pecans and melt the butter.
- Once dough has risen, lightly flour a large cutting board. Punch down down and roll out to approximately 12 x 16 inches.
- Spread on the melted butter and sprinkle the sugar and cinnamon mixture. Next sprinkle on the pecans and raisins.
- Starting on a long side, roll up the dough up into a cylinder and pinch the edge to close. Cut the cylinder in half and then cut each half into five rolls for a total of ten rolls.
- Butter a 9 x 13 baking dish and place rolls in dish leaving a little room around each roll to allow for rising. Let the rolls rise for another hour or so and place in the refrigerator.
- {If baking now - do NOT put in refrigerator.}
- Remove from refrigerator and let rolls come to room temperature in a warm area.
- Preheat oven to 375 degrees. Bake rolls for 20-25 minutes until golden brown in color.
- While rolls are baking, prepare the caramel icing:
- Melt butter in a saucepan over low heat. Add the brown sugar and salt and stir until combined. Continue cooking over low heat for another 5 minutes or until sugar is dissolved, stirring constantly. Add the heavy whipping cream and stir to combine.
- Remove from heat and add vanilla.
- Whisk in the powdered sugar until nice and smooth.
- Remove rolls from oven and pour on icing immediately. Let cool slightly and serve.
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Have you ever tried this with wheat flour? What about with almond milk? Thanks for this recipe. I plan on trying it, but was curious if you (or any of your followers) have tried it with the other ingredients. Thanks! Love your blog.
I sub in wheat flour a lot when I bake. Although I haven’t specifically with this recipe you should be able to sub in half wheat flour with no issues. I have not tried almond milk so I’m not sure about that. Thank you so much for stopping by Dee! Hope you’re having a wonderful weekend!
I can’t get the recipe to come up. How can I get it? It does look so amazing. I would really like to make them.
Thanks
Hi Cindy! The recipe is showing for me at the bottom of the post. You should be able to print or save the recipe…
Ok. These look absolutely AMAZING! Just pinned them and plan to make them soon. Thanks for sharing such a brilliant recipe!
Trish. Oh, Trish. These are beyond amazing!
Pretty darn good if I do say so myself :)
I love overnight rolls. These look super yummy.
Thank you Amanda!
Oh my goodness, these look sinful! They look like they are just dripping icing which is a good thing! Just pinned!!
OMGoodness. Those rolls look amazing! I bet they are great with a big glass of milk.
Looks DIVINE! Pinning and definitely trying!
Love Always,
Liz
Oh my! Those look so good. That picture with the caramel dripping is making me hungry, mmmm. Bread making is one of my favorite things do do and I’ve been looking for a good cinnamon roll recipe. I’m definitely going to try these.
Yay! Thanks Vanessa!
Oh my…these look sooooo naughty {in such a good way}! Can’t wait to get my lips around them!
Very, very naughty ;)
I have been making these over the past few hours. It’s cold here and the rising is taking more time than I thought it would. I have a question on the caramel icing. The amount for the whipping cream and the powdered sugar is unclear. I think it should read “cup”, but it’s not stated. Can you clarify for me. Am really looking forward to eating these.
Sorry Sue! You’re right – it’s 1/3 cup heavy whipping cream and 1 1/3 cups powdered sugar. To help the rolls rise you can turn your oven on the lowest temp, let it heat up, turn it off and then put the rolls in. Let me know what you think when you get them all done!
perfect timing for your response Trish. I was just starting the icing and was going with what I thought about it being cups. I also didn’t have the whipping cream so I substituted Half&Half instead. I think that should work. I also didn’t use all the butter for the rolls. I only used just over 1/4 cup melted butter and and also brushed it on the dough while rolling it up. One other thing I did was used some cherries & pecans for a portion of the filling and the raisins and pecans for the other part. I like to experiment. This takes a good deal of time to put together, but it was a good day to do it. I will let you know what I think later. I would probably make them again, but only for a special occasion due to the time it takes to put together.
Oh man the cherries sound like it will be amazing! Half & Half will work fine – even milk does the job :) Sounds like you’re just about done!
Oh my goodness… my mouth is just watering over these! Will be pinning!!!
Take care,
Trish
Thanks Trish!
Oh my! I’d love to have you come share some of your projects at my link party that just went live!
http://www.dosmallthingswithlove.com/2013/01/an-oldie-but-goodie-link-party-2-and.html
I’m your newest follower!
Nancy
These look beyond heavenly!! Pinned!
Those look ah-mazing! Yum! :)
It was like an out-of-body experience when I saw myself hitting ‘print’ on this recipe. I mean, it’s not like I need another irresistible carbful recipe to compete with my treadmill time. But oh my goodness, they look amazing! I’ll save it for company – that will make me feel less guilty. :-)
Oh.my.word!! These look amazing, Trish!! Your pics are gorgeous – I love your blue baking dish :)
These look absolutely delicious!
Thanks Andrea!
OH my gosh, these look fantastic! I am gonna have to try them, I love cinnamon rolls!
Oh wonderful! Thanks Natalia!
These look amazing. I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Tuesday night through midnight Sunday. Here is the link to the party.
http://www.adornedfromabove.com/2013/01/wednesdays-adorned-from-above-blog-hop_22.html
Debi and Charly @ Adorned From Above
YUM! My husband is going to be SO excited about these! :) I can’t wait to make them for him!
Jaime
That’s awesome Jamie! Thanks for stopping by!
Good lord…get in my belly! These look awesomely awful for me!
Found you on Lil’ Luna’s link party and I’d love for you to come link this up at my Tuesday Time Out that is still open! I love it!
Reasons To Skip The Housework
Oh my… I’m drooling! These look so good! Pinned! WANT!
Thanks for sharing on Two Cup Tuesday at Pint Sized Baker.
Yummm!! I think to make these asap! Thanks for sharing the recipe, Trish! :)
*need not think lol
oooo wonderful!! I’ve been wondering about putting dough in the fridge overnight… Haven’t tried it, but you having given me the inspiration I need!
These look amazing. That caramel icing…OMG.
Oh yum! These look sooo good!
I would love it if you would share this (and anything else you have been working on) at my party! http://domesticrandomness.blogspot.com/2013/01/friday-fascinations-9-everything-linky.html
Yummy! We found you via Sumo’s sweet stuff – market yourself Monday.
I am so craving caramel cinnamon rolls right now…..Thanks for that. LOL… Cheers. Definitely pinning this one.
These look so delicious! Pinning and will definitely need to make these soon :)
Thank you Hayley!
Mmmm! Amazing recipe!!!!
Great post!! I included it in my post Βόλτα στη Γειτονιά #20 :)
Have a great week!!
These look seriously incredible! I’m on my 5th day without sugar or flour, so they’re looking even better than normal! Pinning for later :)
Oh good for you! I couldn’t make it that long :)
Oh my! That is all I can say. I can’t wait to try these babies out! Thanks for sharing.
Hi Trish – found you from Nikki’s Tues party and love these rolls! Pinning! I am all about that GLAZE and that flood (that soaks in!) :)
Oh Averie! That is the best part!
OMG! Those look mouth wateringly good! I want one right now! Bookmarked for sure :)
Now you just made me want one too! Thanks for stopping by Laura!
I can’t wait to make these. How many does it make?
makes 10 medium to large size rolls
We had them for breakfast last Sunday! I loved the idea to prepare the dough already the day before, so they are really easy to make. They are delicous, I only made half the recipe of the dough and 1/3 of the icing, and this was just the right amount for our sweet tooth.
I will definitely make them again for our next brunch with friend & family.
I’m so glad you enjoyed the recipe!
Hey just made these and blogged about them. Great website you got here! I LOVE your pictures :) I made a couple changes but mostly the same. Thanks for the great recipe! I made it for my birthday breakfast. It was so nice to have them waiting in the fridge for the morning of. It made my birthday morning stress-free :) Can see it here: http://noreservations4lunchdinner.blogspot.com/2013/02/caramel-nutty-cinnamon-rolls.html
They look great! Thanks Stephanie!
Oh gosh they look divine! Can’t wait to try them! Can I substitute all purpose cream for whipping cream? I wan’t to try baking these babies tomorrow but I only have all purpose cream right now.
I made these a few weeks ago and they were divine!!! I cut the butter in the filling down to 1/4 cup and cut the sugar in the dough by just a little too. The whole family loved them. I love the caramel icing; best part.
I’m so glad you enjoyed the recipe Michelle! Sounds like you made them a tad healthier too – smart girl!
These look so yummy! Pinned to save. Thanks!
Thanks Jacqueline!
I just printed this wonderful recipe, will be making today and baking tomorrow, Easter morning for brunch. Can’t wait! Thank you.
I sure hope you enjoyed them Carol! Happy Easter!
Oh.my.GAWD!
LOL! Yeah. They’re good :)
This look amazing. I like to make breakfast in the evening and pop it in the oven in the morning when I’m not quite awake and don’t have to think. Thank you for the great recipe. Here’s a recipe that I make overnight.
We may have met by chance…but we become friends by choice.
http://simpleesue.com/try-one-new-recipe-a-week-bed-and-breakfast-cherry-crumb-coffee-cake/
Oh yum, now these look fantastic! Thanks so much for sharing this deliciousness!
Thank you so much Christi! Hope you have an awesome week!
I love this recipe! I’ve been wanting to try it for soo long, it looks like heaven. It inspired my Caramel Pecan Cinnamon Roll Pancakes- feel free to check them out!
http://teenagecakeland.wordpress.com/2013/04/09/caramel-pecan-cinnamon-roll-pancakes/
You’re killin’ me ! I’ve been drooling over all your recipes for the last 1/2 hour. Wonderful photos and everything looks and sounds delicious!
They look incredible! So moist, soft, fluffy and love the overnight option. I have an overnight recipe for cinn rolls on my site as well. I love that yours have caramel icing. Swoon!
Overnight recipes are the best! Thanks for stopping by Averie!
I’ll take 2 please! These look amazing!
You got it Melissa!