Caramel Pecan Cinnamon Rolls. Let that sink in for a minute.
These cinnamon rolls are heavenly. Sweet, ooey, gooey, nutty perfection that will have you go back for seconds and thirds until you lick your plate clean.
I have made cinnamon rolls in the last decade countless times. It’s my go-to treat for a holiday brunch and pretty much my favorite food group. Cinnamon rolls, pasta, coffee I’m basically the definition of healthy living. (I swear I work out…sometimes). But there is nothing that I love more than the the heavenly aroma of cinnamon wafting through my kitchen. But these cinnamon were almost a big fail.
I don’t know why, but every time I’m in the kitchen trying to make dinner or in this case cinnamon rolls my children in that instance decide to lose their mind. Or get me to lose mine. I was pretty darn distracted trying to play referee to a 3 and 4 year old that I forgot a major step. I forgot to add the egg.
Now as you know baking is science and forgetting something as simple as an egg can impact your results greatly. I didn’t realize it until I was rolling the dough out and mentally going through my steps. So after the initial panic settled, I decided I can save this, I got this.
I don’t give up with a fight especially when it comes to cooking. And these caramel pecan cinnamon rolls were definitely worth fighting for! So I threw the dough back in the mixer, added the egg and little more flour and let the dough come together. And it worked. So when making these, just stick to the recipe, have all of your ingredients out and don’t let your children divert you.
Caramel Pecan Cinnamon Rolls
- 1 cup whole milk
- 1/4 cup butter
- 3 1/2 cups all purpose flour divided use
- ¼ cup sugar
- 1 envelope instant (rapid rise) yeast
- 1 large egg
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 tbsp cinnamon
- 1/4 cup butter softened
- 4 oz cream cheese softened
- 3 tbsp butter softened
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 1/4 cup caramel sauce
- 1/4 cup chopped pecans
- Microwave milk and butter in a bowl until butter is melted. Let cool until liquid feels warm to the touch (not hot)
- In another bowl, whisk together 3 cups of flour and sugar.
- In the bowl of electric mixer with dough hook attachment, add yeast and milk mixture. Stir with a spatula to combine. Add flour/sugar mixture and egg and beat on medium low until combined. If your dough is sticking to do side of your bowl continue adding flour 1/4 cup at a time until your dough forms a ball and it’s pulling away from the sides. Mine usually takes about 3 1/4 cups of flour total. Continue beating on medium low speed for 5 minutes. Remove dough, form into a bowl and place in a greased bowl. Cover with a damp towel and let it rest in a warm place for 10 minutes.
- While your dough is resting, make the filling by combining sugar, brown sugar and cinnamon in a bowl.
- When dough is ready, roll out on a floured surface with a rolling pin. You want a large rectangle about 14×9 inches in size. Spread the softened butter all over your rolled out dough. Sprinkle the cinnamon sugar evenly over the butter. Tightly roll up the dough and pinch to seal the edges. Slice with a sharp knife or using dental floss into 12 cinnamon rolls.
- Place the cinnamon rolls in a greased 9×13 baking baking pan. Cover with a damp towel and let rise in a warm place for 25 minutes.
- Make the icing: In a bowl of your stand mixer beat cream cheese until creamy on medium low speed. Best in vanilla extract and powdered sugar 1/2 cup at a time until frosting comes together. If too thick add a splash of milk. Set aside until cinnamon rolls are cooled.
- Bake the cinnamon rolls at 350F uncovered for 15-20 mins or until golden brown. Let cool for 5 mins. Spread frosting over the cinnamon rolls. Top with caramel sauce and pecans.
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