Pecan Praline Cinnamon Rolls Recipe

Name: Pecan Praline Cinnamon Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rolls; 2 (1/4 ounce) envelopes Fleischmann's active dry yeast; 1/2 cup warm water (100 to 110 F); 1 1/2 cups milk; 3/4 cup butter; 2/3 cup sugar; 2 teaspoons salt; 2 eggs; 6 1/2 - 7 cups all-purpose flour; Filling; 1/2 cup sugar; 1 1/2 tablespoons tone's ground cinnamon; 4 tablespoons butter, softened; Caramel Topping; 1 1/2 cups brown sugar; 6 tablespoons butter; 1/3 cup Karo light corn syrup; 2 tablespoons water; 1/8 teaspoon salt; 1 1/2 cups pecan halves, toasted

Servings: persons

Rolls
2 (1/4 ounce) envelopes Fleischmann's active dry yeast
1/2 cup warm water (100 to 110 F)
1 1/2 cups milk
3/4 cup butter
2/3 cup sugar
2 teaspoons salt
2 eggs
6 1/2 - 7 cups all-purpose flour
Filling
1/2 cup sugar
1 1/2 tablespoons tone's ground cinnamon
4 tablespoons butter, softened
Caramel Topping
1 1/2 cups brown sugar
6 tablespoons butter
1/3 cup Karo light corn syrup
2 tablespoons water
1/8 teaspoon salt
1 1/2 cups pecan halves, toasted

1
Dissolve yeast in warm water in a large mixing bowl. Heat milk and butter in small saucepan until warm (100u00b0 to 110u00b0F). Butter does not need to melt completely. Add to yeast mixture. Beat in sugar, salt, eggs and 3 cups flour. Mix well, adding additional flour until mixture forms a soft dough.
2
Knead on lightly floured surface until dough is smooth and elastic, about 6 to 8 minutes. OR knead with electric mixer using dough hook. Place in greased bowl, turning once to coat top. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.
3
Filling:.
4
Mix sugar and cinnamon in small bowl. Set aside.
5
Caramel Topping:.
6
Combine brown sugar, butter, corn syrup, water and salt in heavy saucepan. Bring just to boiling point over medium heat to dissolve sugar. Remove from heat. Grease one 13 x 9-inch pan and one 8-inch square pan. Pour two thirds of the caramel topping into the 13 x 9-inch pan and the remainder into the 8-inch pan. Place pecans on top of the caramel, dividing nuts proportionally between the two pans.
7
Punch dough down. Roll into 18 x 10-inch rectangle on lightly floured surface. Spread with butter and top with cinnamon-sugar filling, pressing gently into dough. Roll up tightly, sealing edges. Cut into 12 equal slices. Place atop caramel topping (8 in 13 x 9-inch pan and 4 in 8-inch square pan). Cover rolls and let rise until nearly doubled, about 1 hour.
8
Bake in a preheated 350u00b0F oven for 25 to 30 minutes. Cover with foil during last 10 minutes if rolls are browning too quickly. Cool for 5 minutes before inverting on serving plate.
9
**To toast pecans, spread on a shallow baking sheet and bake in 350u00b0F oven for 7 to 8 minutes, stirring once. Remove from oven.

2467

kcal

Calories

137

Fat

290

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Rolls, 2 (1/4 ounce) envelopes Fleischmann's active dry yeast, 1/2 cup warm water (100 to 110 F), 1 1/2 cups milk, and more.

Yes, Pecan Praline Cinnamon Rolls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecan Praline Cinnamon Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions