There are recipe posts where I work really hard to educate. I share tips and tricks to help ensure the recipe turns out perfectly for you. I work to explain the science behind a recipe because I think knowing “why” things work makes us all better cooks. Well, folks… this ain’t one of those posts.
This post is all about the looks, people. I mean, will ya just LOOK at those cinnamon rolls! If that’s not ooey, gooey, caramel-y perfection, I’m just not sure what is.
These cinnamon rolls are literally swimming in a decadent caramel sauce and perched on the top of each one is an abundant collection of perfectly toasted pecans. (Yeah, that description was even a little far for me. 😂)
But we’re gonna gild that lily folks. Yes we are! Now we’re gonna drizzle them with vanilla icing, too!
Ok, admittedly, I’m going over the top here, but did y’all see these things?? Like really SEE them?
Well, guess what!?!? They’re made with canned cinnamon rolls. {Queue the pearl clutch!}
I’m serious. These decadently rich caramel pecan cinnamon rolls start with some canned refrigerated cinnamon rolls. Yep! The ones in the refrigerated case of the grocery store over by the canned biscuits and such.
I’m a big fan of the whole idea of semi-homemade recipes. It’s about taking a good convenience product and making it even better.
In this case, we amp up those canned cinnamon rolls with a super simple, but crazy delicious, homemade caramel sauce and toasted pecans.
And my family goes absolutely bananas over these things! If you love an ooey, gooey cinnamon roll, these are the ones for you!
Truth is, you may have seen these on the blog before in another iteration as my Sticky Pecan Cinnamon Buns, but the recipe didn’t always turn out perfect for folks as the caramel sauce in that version can over cook sometimes and crystalize.
Now, I could go into the science of it and explain the differences between sucrose and glucose and explain invert sugars, but I won’t bore you with it. The short answer is corn syrup is glucose and prevents the crystallization of the sucrose (regular table sugar). Oh, I’m doing it anyway. Dang it. Corn syrup. Corn syrup is the answer.
And, no. The corn syrup in your pantry isn’t the high fructose corn syrup you hear about all the time.
And y’all, these couldn’t be easier. You literally just stir the caramel ingredients together, bring it to a boil, pour it into the prepared baking dish, sprinkle with pecans, top with the canned cinnamon rolls, and bake.
The only real skill required here is flipping them out onto a serving platter.
Now, you can certainly serve them right from the baking dish, but they’ll be upside down.
If you flip them out, here are a few tips:
Allow the dish to cool for about 5 minutes before flipping. It will make handling the dish a little easier – though it will still be HOT!
I suggest using a serving platter that is a little bit bigger than the baking dish, draping a large towel over the entire rig, grasping both the platter and the dish (covered by the towel), and flipping it over. The towel will protect you from the heat of the dish and will work to catch any stray caramel because it will still be pretty hot. And if you’ve ever had a caramel or hot sugar burn, you know it isn’t pleasant.
Now, y’all go make these and report back. I can’t wait to hear how much you love them!
Recipe Card
Shortcut Caramel Pecan Cinnamon Rolls
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup firmly packed light brown sugar
- 4 tablespoons light corn syrup
- pinch of salt
- 1 cup coarsely chopped pecans
- 2 (17.5-ounce) cans refrigerated cinnamon rolls (5 per can) I recommend Pillsbury Grands Flaky Cinnamon Rolls.
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch glass or ceramic baking dish with nonstick cooking spray. Set aside.
- In a small pot over medium heat, add the butter, cream, brown sugar, corn syrup, and salt. Stir until the butter has melted. Bring to a brief boil to ensure all of the sugar has dissolved. Pour the mixture into the bottom of the prepared dish. Sprinkle the pecans evenly over the caramel mixture.
- Open the cans of cinnamon rolls and set the icing aside. Separate the cinnamon rolls and place them in the dish on top of the caramel and pecans. They likely won't take up all the space in the dish, but will expand when baking. A few gaps are totally ok.
- Bake for 25 to 30 minutes or until golden brown. Remove and allow the dish to rest for about 5 minutes to cool a bit. Place a large serving platter over the baking dish and invert the cinnamon rolls out onto the platter. Just be cautious as the caramel will still be very hot. I often cover the top with a large dish towel to help protect my hands when flipping it.
- Drizzle the cinnamon rolls with the icing that came in the tube, if desired. Serve warm.
I made these today and they did not disappoint! I’ll keep this in the repertoire for sure! Thanks, Stacey!
Thanks, Denise! Glad you enjoyed them!
Hey Stacey. Just wanted to say that I tried your 5 ingredient Enchiladas and they are wonderful ..
Thank you for sharing your recipes with us …
So glad they turned out great for you!
Absolutely delicious and effortless!
So easy and so rewarding.
Thank you
Glad to hear you enjoyed them!
Simple to make , my husband absolutely loves them
So glad to hear y’all have enjoyed them!
These were amazing. I was skeptical, but you were right! So good and easy too.
Thank you so much Sonya!
Stacy, Just wondering if I can make the Carmel and use frozen roll dough instead of the refrigerated cinnamon rollsl ? Can I let the Carmel cool in a baking pan till just lightly warm, add the nuts and frozen dinner rolls, let rise and bake ?
Look forward yo your answer.
Hi MJ! I can’t say for sure. It seems like it should work, but being that I’ve not tested it, I can’t give you an answer I’m confident with.
The frozen roll dough should work just fine. I do a recipe with my homemade caramel sauce and pecans using Rhodes frozen cinnamon rolls and they are heavenly. I pour the caramel sauce in the baking pan, sprinkle the pecans over it and place the frozen rolls on top. Then just follow the directions on the package for defrosting, rising, and baking.
Stacey, I love your blog. It’s one of my favorites.
Thanks, WAC! I appreciate you jumping in to help out!
Okay, I made the shortcut caramel pecan cinnamon rolls and have not stopped making them since! My son loves them and my neighbors love them and my boyfriend loves them! Who doesn’t love them??? Thank you again Stacey for the great recipe and all the recipes you provide for my cookin’ enjoyment! Love your site so much!
Ha! Love hearing that! So glad y’all have enjoyed them!!
OMG….!! I have made these twice now. All I had on hand were the cans of cinnamon rolls that had 8 in a roll.. I used 2 cans… in the 9X13 and they were amazing.. and so easy! Everyone loves these. Thanks so very much. Will be making again and again. Not too often though.. I can’t stop eating them. But often enough. Going to make your Southern Pecan Pie next for Thanksgiving. Love your recipes. Thanks again!
Awesome! I’m so glad you enjoyed these. It’s one of my favorite recipes! Hope you’ll enjoy the pie just as much! Happy Thanksgiving!
Made the cinnamon rolls over the weekend. They were so easy and so delicious! Will definitely make again!
So glad to hear you enjoyed them!
Love, love, Cinnamon Rolls! Can’t wait to try’ em! Look amazing!
Thanks! Hope you enjoy them!
Love these short cut recipes for busy days. These look YUMMY, and I can’t wait to try!
So glad I found ‘you’ – delish recipes and stories that make me smile. Would love some recipes for two for us empty nesters too.
Thanks so much, Felicia!
This sounds delicious , going to make it over the weekend!
Sure hope you enjoy them!
Can’t wait to try this! Looks amazing 🤩
Enjoy!!
Super recipe, they look like they just came out of the oven at the bakery
Thanks, Charlie!
I cannot WAIT to make these! Your post is so funny you made me laugh out loud today! I like you Stacey. I have many of your recipes I make on rotation regularly. Always look forward to your emails and open them first. Just keep on being you and doing what you do cause I am lovin it!
Thanks so much, Harriet! Love hearing that!