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5 from 3 votes

Overnight Caramel Pecan Cinnamon Rolls

These outrageous Caramel Pecan Cinnamon Rolls can be prepared the night before and baked fresh in the morning! Dripping with delicious caramel icing and stuffed with pecans – these cinnamon rolls are irresistible!
Course Breakfast
Cuisine American
Keyword cinnamon rolls
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 50 minutes
Servings 12
Calories 739kcal
Author Trish - Mom On Timeout


For rolls:

  • tsp OR 2 packages of active dry yeast
  • ½ cup warm milk (115°F)
  • 3 eggs room temperature
  • 2 tsp + ½ cup sugar divided
  • tsp salt
  • 4 to 5 cups all purpose flour
  • ½ cup unsalted butter melted


  • ¾ cup brown sugar
  • ½ cup sugar
  • 1 tbsp ground cinnamon
  • cup chopped pecans
  • ½ cup raisins
  • 1 cup butter melted

Caramel Icing:

  • ½ cup butter
  • 1 cup brown sugar
  • ½ tsp salt
  • cup heavy whipping cream
  • 2 tsp vanilla
  • 1⅓ cups powdered sugar


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 3½ cups of flour, ½ cup at a time until dough is stiff but still slightly tacky. 
  • 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.


Calories: 739kcal | Carbohydrates: 96g | Protein: 8g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 132mg | Sodium: 626mg | Potassium: 207mg | Fiber: 2g | Sugar: 53g | Vitamin A: 1120IU | Vitamin C: 0.3mg | Calcium: 75mg | Iron: 2.9mg