{"id":34167,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/caramel-pecan-cinnamon-rolls\/"},"modified":"2025-01-07T23:37:54","modified_gmt":"2025-01-08T05:37:54","slug":"caramel-pecan-cinnamon-rolls","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/caramel-pecan-cinnamon-rolls\/","title":{"rendered":"Caramel Rolls"},"content":{"rendered":"<p>Whenever I visit a bakery, I&#8217;m tempted by the luscious swirls of dough, icing and spice that comprise the family of desserts labeled &#8220;rolls.&#8221; These treats\u2014whether flavored with cinnamon or cardamom, sprinkled with different kinds of nuts, or laced with gooey dessert sauces and toppings\u2014seem more complicated to make than they are. Thanks to milk, eggs and butter, the enriched yeasted dough is soft and tender.<\/p>\n<p>Our no-fuss caramel rolls recipe will show you how to create these delicious, fancy-looking treats from scratch. We promise that brunch, holiday breakfasts or any gloomy Saturday will never be the same.<\/p>\n<h2>What is a caramel roll?<\/h2>\n<p>Caramel rolls start with a dense, sticky caramel sauce poured into a baking pan. Then, the rolled cinnamon-filled buns are layered in the pecan-studded sauce before baking. Once the caramel cinnamon rolls are baked, they are flipped out of the pan so the sauce drips down the sides of the rolls.<\/p>\n<p>Honey-sweetened buns were popular in ancient Greece, but rolled dough with cardamom or cinnamon filling most likely originated in Sweden or Germany. The American caramel (most often pronounced <em>car-mel<\/em>) roll, also known as a Dakota or North Dakota roll, was invented by European immigrants in the early 20th century. You&#8217;ll see them everywhere around the Midwest: in bakeries, in diners, at family gatherings and at church bake sales (if you&#8217;re lucky).<\/p>\n<h2>Ingredients for Caramel Rolls<\/h2>\n<ul>\n<li><strong>Yeast: <\/strong>You want active dry <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-use-yeast\/\" data-name=\"www.tasteofhome.com\/article\/how-to-use-yeast\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">yeast<\/a>, which you&#8217;ll find in small packets.<\/li>\n<li><strong>Milk:<\/strong> For this enriched dough, we use 2% milk, but whole milk is a fine substitute. The milk should be warm (around 110\u00b0 to 115\u00b0F) to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-proof-yeast\/\" data-name=\"www.tasteofhome.com\/article\/how-to-proof-yeast\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">proof the yeast<\/a> properly.<\/li>\n<li><strong>Eggs: <\/strong>Use grade-A large eggs. <a href=\"https:\/\/www.tasteofhome.com\/article\/storing-eggs-wrong-heres-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/storing-eggs-wrong-heres-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">Store your eggs the right way<\/a>\u00a0and always use <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">room-temperature eggs <\/a>for baking.<\/li>\n<li><strong>Butter: <\/strong>Although many baking recipes call for unsalted butter, it&#8217;s usually okay to use salted butter if that&#8217;s what you have. We&#8217;ve got some great <a href=\"https:\/\/www.tasteofhome.com\/collection\/grandmas-best-tricks-for-baking-with-butter\/\" data-name=\"www.tasteofhome.com\/collection\/grandmas-best-tricks-for-baking-with-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">tips for baking with butter<\/a>.<\/li>\n<li><strong>Sweeteners:<\/strong> Between the dough, the cinnamon sprinkle and the caramel sauce, you&#8217;ll be using three types of sweeteners: granulated sugar, brown sugar and corn syrup. The former brings a neutral sweetness to your dough and cinnamon sprinkle, while the brown sugar gives the sauce a molasses-y edge. Why the corn syrup? It helps give the caramel its perfect consistency.<\/li>\n<li><strong>Salt:<\/strong> It&#8217;s important to add salt to dessert recipes, as it helps prevent them from becoming cloying or one note. If the recipe doesn&#8217;t specify kosher or sea salt, it&#8217;s OK to use table salt.<\/li>\n<li><strong>Flour: <\/strong>All-purpose flour is our go-to for most types of baking. <strong><br \/>\n<\/strong><\/li>\n<li><strong>Pecans: <\/strong>Pecans add a contrasting crunch to the soft, gooey caramel roll recipe. Roasting the pecans first (or buying roasted pecans) adds more flavor.<\/li>\n<li><strong>Cinnamon: <\/strong>Make sure the cinnamon in your cupboard is fragrant. If it&#8217;s not, replace it. Try working with <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-cinnamon\/\" data-name=\"www.tasteofhome.com\/article\/types-of-cinnamon\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">different kinds of cinnamon<\/a> for a more unique flavor profile.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Mix the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2095015\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_1b.jpg?fit=700%2C1024\" alt=\"Eggs, butter, sugar, salt and flour in a large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large bowl, dissolve the yeast in warm milk. Add the eggs, melted butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Pause to check the texture of the dough as you add the extra flour, and stop when it is still a little sticky. Too much flour can make dry caramel rolls. To make it easier on yourself, use a stand mixer with a dough hook attachment for this and the next step.<\/p>\n<h3>Step 2: Knead the dough<\/h3>\n<p>Turn the dough onto a lightly floured surface and knead until smooth and elastic, six to eight minutes. Place in a greased bowl, turning the dough so the whole ball has a light coating of oil. Cover and let rise in a warm place until doubled in size, around an hour.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If trying to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-proof-bread-when-its-cold-outside-and-inside\/\" data-name=\"www.tasteofhome.com\/article\/how-to-proof-bread-when-its-cold-outside-and-inside\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">proof the dough<\/a> in a cold kitchen, try using the oven, a proofing box or a heating pad.<\/p>\n<h3>Step 3: Make the caramel sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2095017\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_3b.jpg?fit=700%2C1024\" alt=\"Sprinkling pecans on caramel sauce in a dish\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>While the dough is rising, melt the butter in a large saucepan. Stir in the brown sugar and corn syrup. Boil over medium heat for two minutes, stirring constantly. Pour into a greased 13&#215;9-inch baking dish. Sprinkle with pecans and set aside.<\/p>\n<h3>Step 4: Roll the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2095016\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_2b.jpg?fit=700%2C1024\" alt=\"Kneaded dough in a bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Punch down the dough and turn it onto a floured surface.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2095018 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_4b.jpg?fit=700%2C1024\" alt=\"Sugar and cinnamon sprinkled over the rectangular shaped dough sheet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Roll into a 17&#215;15-inch rectangle. Spread the dough with butter to within 1\/2 inch of the edges. Mix the sugar and cinnamon, and sprinkle over the dough.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2095019\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_5b.jpg?fit=700%2C1024\" alt=\"Rolling up dough sheet in jelly roll style\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Roll it up jelly-roll style, starting with a long side. Pinch the seam to seal.<\/p>\n<h3>Step 5: Let the dough rise<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2095020\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_6b.jpg?fit=700%2C1024\" alt=\"Log of dough cut into pieces and placed on caramel sauce in a dish\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Cut the log of dough into 15 slices. Arrange the slices cut-side down atop the caramel in the baking dish. Cover and let the dough slices rise until doubled in size, around 30 minutes. Meanwhile, preheat the oven to 350\u00b0F.<\/p>\n<h3>Step 6: Bake the caramel rolls<\/h3>\n<p>Bake the rolls until golden brown, 30 to 35 minutes. After removing them from the oven, let the rolls rest for five minutes and invert them onto a serving platter.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>To turn the rolls onto a platter, place the platter flat on top of the baking pan, with a long side facing you. Using oven gloves or potholders to protect your hands, grasp both the platter and the baking pan on the short sides (if the baking pan has handles, grab those). Quickly but carefully rotate the platter and pan so the baking pan is on top. It may take a moment, but the rolls should loosen themselves from the pan and drop onto the platter.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2095021\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_8b.jpg?fit=700%2C1024\" alt=\"Caramel Rolls in a dish\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Use different nuts:<\/strong> Pretty much any nut will go nicely with these caramel cinnamon rolls, including slivered almonds, chopped walnuts, crushed hazelnuts or cashews. If you prefer, you could use toasted pumpkin seeds, sunflower seeds or <a href=\"https:\/\/www.tasteofhome.com\/article\/is-flaked-or-shredded-coconut-best-for-your-recipe\/\" data-name=\"www.tasteofhome.com\/article\/is-flaked-or-shredded-coconut-best-for-your-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">shredded coconut<\/a>.<\/li>\n<li><strong>Flavor the caramel sauce: <\/strong>For even more excitement, add 1 tablespoon orange juice, bourbon, rum or whisky to the caramel sauce just after it has finished cooking. Or, 1 teaspoon vanilla extract would be great too. You could also make it a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/salted-caramel-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/salted-caramel-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">salted caramel sauce<\/a>.<\/li>\n<li><strong>Mix up the spices:<\/strong> Replace some cinnamon with cardamom, nutmeg or allspice, or whip up a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-pumpkin-pie-spice\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-pumpkin-pie-spice\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade pumpkin pie spice<\/a> blend for this caramel rolls recipe.<\/li>\n<\/ul>\n<h2>How to Store Caramel Rolls<\/h2>\n<p>To keep caramel cinnamon rolls, place them in an airtight container with a snap-on lid. You can keep them on the counter, but they&#8217;ll last longer if you store them in the fridge.<\/p>\n<h3>How long do caramel rolls last?<\/h3>\n<p>If your caramel rolls are at room temperature, you should consume them within three days. If you keep them in the fridge, you&#8217;ll buy yourself another day or two.<\/p>\n<h3>Can you freeze caramel rolls?<\/h3>\n<p>You can freeze a baked caramel roll recipe, wrapped tightly, for up to three months. To reheat, let the caramel rolls thaw in the refrigerator overnight and then heat them in the oven, microwave or toaster oven.<\/p>\n<h3>Can you make caramel rolls ahead of time?<\/h3>\n<p>Caramel cinnamon rolls are nicest when they&#8217;re warm from the oven, but you can bake them fully a day in advance and reheat them right before serving.<\/p>\n<p>You can also make and cut the dough slices through the first part of Step 5, cover them with storage wrap sprayed with a little cooking spray and store them in the refrigerator the day before you want to bake them. When ready to bake, let the rolls rise (it will take longer than 30 minutes) and bake as instructed.<\/p>\n<h2>Caramel Roll Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2095022\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_9b.jpg?fit=700%2C1024\" alt=\"Caramel Rolls \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Why did my caramel sauce harden?<\/h3>\n<p>If you simmer caramel sauce for longer than indicated in the caramel rolls recipe, the sugar crystals may solidify. To avoid this, do not cook the caramel sauce for more than two minutes and keep stirring it as you go.<\/p>\n<h3>Why didn&#8217;t my caramel roll dough rise?<\/h3>\n<p>Make sure your yeast is fresh and your milk isn&#8217;t too hot. Too-hot liquid will kill the yeast. To be safe, use a thermometer to check the temperature of the milk.<\/p>\n<h3>What can you serve with caramel rolls?<\/h3>\n<p>This caramel roll recipe is pretty rich and decadent, but the rolls would be even more luscious topped with scoops of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-vanilla-ice-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-vanilla-ice-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vanilla ice cream<\/a>. Another option is to cut a banana and scatter slices on each roll, as banana pairs beautifully with nuts and caramel. If you imbibe alcohol, try sipping a <a href=\"https:\/\/www.tasteofhome.com\/collection\/bourbon-cocktails\/\" data-name=\"www.tasteofhome.com\/collection\/bourbon-cocktails\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">bourbon cocktail<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/espresso-martini-recipe\/\" data-name=\"www.tasteofhome.com\/recipes\/espresso-martini-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">espresso martini<\/a> alongside a caramel roll. Or, simply serve the caramel rolls with your favorite <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-coffee\/\" data-name=\"www.tasteofhome.com\/article\/types-of-coffee\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of coffee<\/a>, whether it&#8217;s an espresso, latte or regular &#8216;ol drip.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Caramel rolls made with an enriched, yeasted dough and a pecan-studded homemade caramel sauce are easier than you think to make.<\/p>\n","protected":false},"author":7061,"featured_media":2108041,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304158,305616,305615,304275,304287,304423,304328,305487,304430,304338,304515,303966,304988,304408,304368,303887,306848,304268,304458,307449,307484,304558,324623,305703,305709,304150,303883,305031],"categories-v2":[308503,308500,310461,309438,310897,310890,308295,308300,308821,308988,308984,308481,310796,308830,308992,308880,308495,308935,308813,308745,308478,309603,259483,308865,310465,310491,308910,309177,311095,311098,309434,308476,308975],"coauthors":[341951],"recommended_recipes":[{"post_title":"Apple-Pecan Cinnamon Rolls","post_link":"\/recipes\/apple-pecan-cinnamon-rolls\/","post_image":"\/wp-content\/uploads\/2018\/01\/Apple-Pecan-Cinnamon-Rolls_exps46609_CWX1958946C12_04_2bC_RMS-2.jpg"},{"post_title":"Cinnamon Bread 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Rolls","post_link":"\/recipes\/pumpkin-cinnamon-rolls\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Cinnamon-Rolls_exps3788_FB2742780A04_06_3b_RMS.jpg"},{"post_title":"Blueberry Cinnamon Rolls","post_link":"\/recipes\/blueberry-cinnamon-rolls-recipe\/","post_image":"\/wp-content\/uploads\/2024\/10\/Blueberry-Cinnamon-Rolls_EXPS_FT24_277711_EC_1023_16_RMS.jpg"},{"post_title":"Mini Maple Cinnamon Rolls","post_link":"\/recipes\/mini-maple-cinnamon-rolls\/","post_image":"\/wp-content\/uploads\/2025\/01\/Mini-Maple-Cinnamon-Rolls_EXPS_FT25_32453_EC_0116_8.jpg"},{"post_title":"Gingerbread Cinnamon Rolls","post_link":"\/recipes\/gingerbread-cinnamon-rolls\/","post_image":"\/wp-content\/uploads\/2019\/06\/Gingerbread-Cinnamon-Rolls-With-Spiced-Frosting-_EXPS_TOHCA19_204882_B03_19_6b_rms-3.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Caramel-Pecan-Cinnamon-Rolls_EXPS_TOHX25_22351_MD_P2_12_17_7b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/caramel-pecan-cinnamon-rolls\/","name":"Caramel Rolls","datePublished":"2018-01-01","dateModified":"2025-01-07","prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Pecan-Cinnamon-Rolls_EXPS_TOHX25_22351_MD_P2_12_17_7b.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch"],"description":"Caramel rolls, a midwestern favorite, are sweet yeasted rolls that lie somewhere between sticky buns and cinnamon rolls. Our recipe features a drippy caramel sauce and crunchy pecans.","recipeIngredient":["2 packages (1\/4 ounce each) active dry yeast","1 cup warm 2% milk (110&deg; to 115&deg;)","2 large eggs, room temperature","5 tablespoons butter, melted","1\/2 cup sugar","1 teaspoon salt","5 cups all-purpose flour","CARAMEL SAUCE:","1 cup butter, cubed","2 cups packed brown sugar","1\/4 cup corn syrup","1\/2 to 3\/4 cup chopped pecans","FILLING:","2 tablespoons butter, melted","1\/2 cup sugar","1 teaspoon ground cinnamon"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the dough","text":"In a large bowl, dissolve the yeast in warm milk. Add the eggs, melted butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Editor's Tip: Pause to check the texture of the dough as you add the extra flour, and stop when it is still a little sticky. Too much flour can make dry caramel rolls. To make it easier on yourself, use a stand mixer with a dough hook attachment for this and the next step.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_1b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Knead the dough","text":"Turn the dough onto a lightly floured surface and knead until smooth and elastic, six to eight minutes. Place in a greased bowl, turning the dough so the whole ball has a light coating of oil. Cover and let rise in a warm place until doubled in size, around an hour. Editor's Tip: If trying to proof the dough in a cold kitchen, try using the oven, a proofing box or a heating pad."},{"@type":"HowToStep","name":"Make the caramel sauce","text":"While the dough is rising, melt the butter in a large saucepan. Stir in the brown sugar and corn syrup. Boil over medium heat for two minutes, stirring constantly. Pour into a greased 13x9-inch baking dish. Sprinkle with pecans and set aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_3b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roll the dough","text":"Punch down the dough and turn it onto a floured surface. Roll into a 17x15-inch rectangle. Spread the dough with butter to within 1\/2 inch of the edges. Mix the sugar and cinnamon, and sprinkle over the dough. Roll it up jelly-roll style, starting with a long side. Pinch the seam to seal.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_2b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Let the dough rise","text":"Cut the log of dough into 15 slices. Arrange the slices cut-side down atop the caramel in the baking dish. Cover and let the dough slices rise until doubled in size, around 30 minutes. Meanwhile, preheat the oven to 350\u00b0F.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_6b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the caramel rolls","text":"Bake the rolls until golden brown, 30 to 35 minutes. After removing them from the oven, let the rolls rest for five minutes and invert them onto a serving platter. Editor's Tip: To turn the rolls onto a platter, place the platter flat on top of the baking pan, with a long side facing you. Using oven gloves or potholders to protect your hands, grasp both the platter and the baking pan on the short sides (if the baking pan has handles, grab those). Quickly but carefully rotate the platter and pan so the baking pan is on top. It may take a moment, but the rolls should loosen themselves from the pan and drop onto the platter.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Caramel-Rolls_TOHX25_22351_MD_P2_12_17_8b.jpg?fit=700,1024"}],"recipeYield":"15 servings","author":[{"@type":"Person","name":"Suzanne Podhaizer"}],"nutrition":{"@type":"NutritionInformation","calories":" 533 calories","fatContent":"22g fat (6g saturated fat)","cholesterolContent":"45mg cholesterol","sodiumContent":"389mg sodium","carbohydrateContent":"80g carbohydrate (46g sugars","fiberContent":"2g fiber)","proteinContent":"6g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.285714,"reviewCount":21,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Caramel-Pecan Cinnamon Rolls","description":"Check out this video for how to make Caramel-Pecan Cinnamon Rolls.","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpconnatixthumbnailsprod\/CaramelPecanCinnamonRollsDIYD22351091922H_thumbnail.jpeg"],"uploadDate":"2023-07-20 02:29:07","duration":"P0DT0H2M58S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/09\/CaramelPecanCinnamonRolls_DIYD_22351_091922_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kim104"},"reviewBody":"<p>Bookmarked this recipe a few years ago. It was perfect as it was. Not sure why updates were made on 9\/2024 but it is not the same. Used to have corn meal and didn't use corn syrup. The change to a single pan instead of 2 9x13 is helpful. Flavor and texture were not enjoyable for me. Please bring back the old recipe. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Taryn114"},"reviewBody":"<p>These turned out great for me. Like most people in the comments, I reduced the sugar for the caramel to 1.5 cups, and I did half and half light\/dark brown sugar. I also mixed the sugar, cinnamon and butter together for the filling and spread that on the dough. I wish I could post my picture on here!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Keith533"},"reviewBody":"<p>The rolls were excellent,  but the caramel was grainy.  There has to be a better process to produce silky shiny topping. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ann"},"reviewBody":"My first try at sweet rolls and we loved them!  After reading the reviews, I cut the brown sugar down to 1 1\/2 cups and the sweetness was just right for us.  My husband rates all of the new recipes that I make and says this one is a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"elmo84"},"reviewBody":"These turned out really good.  I, too, decreased the brown sugar to 1.5 cups and made sure to not overcook the caramel sauce.  Use the extra half cup and mis with the cinnamon and sugar for the filling.  Do not melt the butter before sprinkling on the filling\u2014spread softened butter on dough with fingers instead.  I cut mine into 12 and pressed them into the sauce before baking.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary"},"reviewBody":"Either your proportions are way off or I had some mega yeast! I could only get  9 rolls in my 13 x 9 pan. while everything tastes great. definitely shouldn't melt the butter mixture that goes inside.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrscessna"},"reviewBody":"Very easy to make.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Areville"},"reviewBody":"I made these and took them to work...they have now been requested for all events. They are WONDERFUL and will definitely make them again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mammaof3Gs"},"reviewBody":"These are baking as I type. I  recommend slowly adding the last 2 cups of flour. 5 was too much for me. I also used the trick I learned from sally to preheat my over to 200 degrees and turn it off to proof the cinnamon rolls! :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DWare5883"},"reviewBody":"Great recipe. Came out perfect. I followed the advice from other reviews. Only using a total of four cups of flour was perfect to make the dough. It made the dough just sticky enough to stick to your handse and the surface but not enough to that it would leave dough on your hands. I needed for about ten minutes. I also used just 1.5 cups of brown sugar and was perfect. Next time I might use one cup of pecans instead of three quarters.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Starnews911"},"reviewBody":"The dough was perfect. The cinnamon rolls came out a bit too sweet. Next time I will make them with less caramel pecan sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cherrellep"},"reviewBody":"I was really disappointed, I trust every recipe from Taste Recipes, have for years.This is the only time I have been disappointed. The carmel sauce was awful!!  I  flipped the baked pan of rolls onto a cookie sheet. Almost all of the carmel stayed in the pan. I scraped the brown sugar mush, and tried to spread it over the hot rolls. It tastes like peanut brittle just before it hardens. I won't make again, too many other recipes","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"weircreekcook"},"reviewBody":"Excellent - very sweet but loved by kids young and old.  Does anyone know if you can make them the night before and freeze?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BrieannaArtis"},"reviewBody":"This recipe is amazing I'm totally hooked!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CarolineRobinson"},"reviewBody":"The rolls turned out ok but the caramel was too sweet and crystallized in the oven so the rolls were gritty and not nice to crunch on.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"grannyfromwisc"},"reviewBody":"Delicious dough but I would cut back on the topping to 1 cup br. sugar next time. A little too sweet for my taste.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"npurlee"},"reviewBody":"These rolls were delicious! My family loved them. I used pecans that I had roasted in butter and sea salt.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"doylescott"},"reviewBody":"made  um  ate um.  dam they where good. THANK YOU SO VERRY MUCH.  doylescott57@yahoo.com","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"yummmyyummmy"},"reviewBody":"Very good recipe will definetly be making this again.......just don't over cook the carmel 2 min is plenty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"amluthens"},"reviewBody":"Oodles of sticky-fingered thanks and compliments every time I serve these at brunch for family or guests. Careful to mind the caramel sauce. It will get gritty if you leave it unattended. I also add a few chopped pecans to the filling to add to the texture.  Mmmm...more please!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-08-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gp5mjg"},"reviewBody":"Very quick and easy.  The rolls were tasty. I think the next time I will use less sugar in the topping.  It was very sweet","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Caramel-Pecan Cinnamon Rolls","description":"Check out this video for how to make Caramel-Pecan Cinnamon Rolls.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/09\/CaramelPecanCinnamonRolls_DIYD_22351_091922_H.mp4","duration":"178","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/09\/CaramelPecanCinnamonRolls202235120H_1920x1080.jpeg","advertising":true,"jw_id":"tfiSw5O3","jw_url":"http:\/\/content.jwplatform.com\/videos\/tfiSw5O3-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/tfiSw5O3\/poster.jpg?width=720","jw_publish_date":"09\/29\/2022"},"rms_legacy_id":"22351","romance_copy_dek":"Caramel rolls, a midwestern favorite, are sweet yeasted rolls that lie somewhere between sticky buns and cinnamon rolls. Our recipe features a drippy caramel sauce and crunchy pecans.","enhanced_recipe_title":"Caramel-Pecan Cinnamon Rolls","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 packages (1\/4 ounce each) active dry yeast","IngredientText":"2 packages (1\/4 ounce each) active dry yeast"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup warm 2% milk (110&deg; to 115&deg;)","IngredientText":"1 cup warm 2% milk (110&deg; to 115&deg;)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, room temperature","IngredientText":"2 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 tablespoons butter, melted","IngredientText":"5 tablespoons butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar","IngredientText":"1\/2 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 cups all-purpose flour","IngredientText":"5 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>CARAMEL SAUCE:<\/b>","IngredientText":"<b class='sIngredient'>CARAMEL SAUCE:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup butter, cubed","IngredientText":"1 cup butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups packed brown sugar","IngredientText":"2 cups packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup corn syrup","IngredientText":"1\/4 cup corn syrup"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 to 3\/4 cup chopped pecans","IngredientText":"1\/2 to 3\/4 cup chopped pecans"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FILLING:<\/b>","IngredientText":"<b class='sIngredient'>FILLING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter, melted","IngredientText":"2 tablespoons butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar","IngredientText":"1\/2 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cinnamon","IngredientText":"1 teaspoon ground cinnamon"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Caramel-Pecan-Cinnamon-Rolls_EXPS_TOHX25_22351_MD_P2_12_17_7b.jpg","RecipeId":22351,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Caramel-Pecan Cinnamon Rolls Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"46137\"]","RecipeAttachmentFileName":"Caramel-Pecan-Cinnamon-Rolls_EXPS_TOHX25_22351_MD_P2_12_17_7b.jpg","ContributorId":null,"Firstname":"Lois","Lastname":"Jacobsen","City":"Dallas","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. + rising Bake: 30 min.","MinimumServingQuantity":15,"MaximumServingQuantity":15,"Yield":"15 servings.","DigitalTitle":"Caramel-Pecan Cinnamon Rolls","SubmittedTitle":"Caramel-Pecan Cinnamon Rolls","RecipeTypeId":1,"AverageRating":4.29,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FBMZ16_22351_B05_19_5b.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":30,"TotalTimeInMinutes":50,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Caramel-Pecan Cinnamon Rolls","OriginalSourceProject":"Caramel-Pecan Cinnamon Rolls","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"These irresistible rolls are perfect as an <a href=\"https:\/\/www.tasteofhome.com\/collection\/favorite-easter-brunch-ideas\/\" style=\"\">Easter brunch idea<\/a>! - Louis Jacobsen, Dallas, Wisconsin","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. ","SequenceNo":1},{"Direction":"   Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.","SequenceNo":2},{"Direction":"   Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside.","SequenceNo":3},{"Direction":"   Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1\/2 in. of edges.  Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal.","SequenceNo":4},{"Direction":"   Cut into 15 slices. Place cut side down over caramel sauce. 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