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A bite of caramel pecan rolls made from pillsbury cinnamon rolls.

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.
Servings: 8 buns
Chef Alli
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

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

Calories: 161kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 3gSodium: 330mgSugar: 10gIron: 1mg
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