Caramel Pecan Cinnamon Rolls
These Caramel Pecan Cinnamon Rolls are made with only a can of Pillsbury cinnamon rolls, one container of coconut pecan frosting, and chopped pecans making a delicious, ooey-gooey treat ready in minutes.
Caramel Cinnamon Rolls with Pecans
These easy caramel rolls are hard to resist. They are inspired by the classic caramel nut rolls we all love.
And now you can make these easy caramel cinnamon rolls with pecans using just two ingredients.
This recipe will step up your usual can of Pillsbury cinnamon rolls and is the perfect way to celebrate fall and the changing of the seasons.
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We really love cinnamon rolls in our house, especially cinnamon rolls with heavy cream.
Ingredients
- Refrigerated cinnamon rolls: You can use any refrigerated cinnamon rolls in this recipe, I prefer Pillsbury brand.
- Coconut pecan frosting: You’ll find this in the baking aisle of your local grocer. This is the frosting typically used to frost a German chocolate cake.
- Chopped pecans: Pecans are optional, but they sure do give these cinnamon rolls texture and crunch.
How to Make 3-Ingredient Sticky Buns in a Few Easy Steps
Spread the coconut pecan frosting evenly across the bottom of a greased 9-inch deep dish pie plate.
Sprinkle the pecans over the frosting.
Open the tube of cinnamon rolls and place each roll on top the frosting and pecans in the pie plate.
Bake the cinnamon rolls, uncovered, on the center oven rack for 25-30 minutes or until the rolls are golden brown and fully cooked through out.
Remove from the oven and let rest for 10 minutes to allow the frosting to set up a bit. At this point, it is near boiling and terribly hot – be careful!
Place a platter on top of the cinnamon roll pan. Gripping the platter and the pan tightly together, quickly invert them to allow the contents of the cinnamon roll pan to release onto the platter.
Lift the pie plate away from the cinnamon rolls on the platter and behold!
If any coconut pecan frosting remains in the pan, use a spatula to remove it onto the cinnamon rolls.
Serve the cinnamon rolls immediately while nicely warm. Rolls are best straight from the oven.
How to reheat
To serve as leftovers, re-warm in the microwave in 10 second increments.
Doubling Caramel Pecan Cinnamon Rolls
If you’d like to double this recipe, switch to using a 9 x 13 pan, using the same steps.
Keep in mind that a 9 x 13 pan is much harder to invert. It can be done, especially if you happen to have an extra set of hands in the kitchen. Do be careful and use a very large, rectangular platter.
More Favorite Recipes to Enjoy
If you’re looking for a moist and dense coffee cake that provides all the classic flavors of cinnamon rolls in coffee cake form, this easy Cinnamon Roll Cake recipe is for you.
These easy maple sticky buns are ooey, gooey and taste amazing. The best part is they only take 4 ingredients and take less than a half hour to make, so they don’t have to wait for a special occasion.
Cinnamon Rolls with Apple Pie Filling bake combines chunks of canned Pillsbury cinnamon rolls with apple pie filling, and whipping cream to create a downright delicious cinnamon roll cobbler.
These Strawberry Cheesecake Cinnamon Rolls made with Pillsbury crescent roll dough, cream cheese, and fresh strawberries will be a fast favorite.
Caramel Pecan Cinnamon Rolls
Ingredients
- 1 12.4 oz. tube refrigerated cinnamon rolls, 8 count I prefer Pillsbury brand
- 1 15 oz. container coconut pecan frosting I prefer Pillsbury brand
- 1/3 cup chopped pecans optional, but recommended
Instructions
- Preheat the oven to 350 degrees F.
- In a 9-inch greased deep dish pie plate, evenly spread the caramel pecan frosting over the bottom.
- Sprinkle the pecans evenly over the frosting in the pie plate.
- Unpackage the cinnamon rolls and place them on top of the frosting and pecans.
- Bake the rolls, uncovered, for 25-30 minutes, or until the rolls are cooked throughout and golden brown on top.
- Remove from the oven and let rest for 10 minutes to allow the frosting to set up a bit. At this point, it is near boiling and terribly hot – be careful!
- Place a platter on top of the cinnamon roll pan. Gripping the platter and the pan tightly together, quickly invert them to allow the contents of the cinnamon roll pan to release onto the platter.Lift the pie plate away from the cinnamon rolls on the platter and behold!
- If any coconut pecan frosting remains in the pan, use a spatula to remove it onto the cinnamon rolls.
- Serve the cinnamon rolls immediately while nicely warm. Rolls are best straight from the oven.
Notes
- Remember to always serve these rolls WARM. They are best served straight from the oven. To serve as leftovers, make sure you re-warm them in the microwave first.
- You can use any type of refrigerated cinnamon rolls in this recipe, including biscuits. I’ve done this in a pinch before (when I thought I had a roll of cinnamon roll and found that I didn’t) and nobody knew other wise.
- We never glaze these sticky buns, but know that is an option, if you prefer. They are completely awesome as is, in my opinion.
- Don’t invert these sticky buns immediately from the oven. Let the sticky buns set up for 1-2 minutes just so the ingredients don’t slosh around too much, causing an accident. Hot caramel sauce burns like crazy!
- The easiest way to invert the sticky buns onto a platter is to place a platter (inverted) over the top of the sticky bun pan, hot pads in hand. Grip both the platter and the pan together, then flip over. Now, remove the sticky bun pan to see all the beautiful buns together on the platter – a sight to behold. If needed, use a spatula to remove any remaining caramel pecan frosting from the sticky bun pan.
- If you’d like to double this recipe, switch to using a 9 x 13 pan, using the same steps. Keep in mind that a 9 x 13 pan is much harder to invert….though it can be done, especially is you happen to have an extra set of hands in the kitchen. Do be careful!
Nutrition
Originally published September 9, 2021. Updated October 1, 2024.
These look really easy to make , and will taste awesome. I’m going to make these over the weekend!
Hi Kellie – please let me know if you make these. I’d love to have more feedback on this recipe!
Chef Alli