Pecan Rolls

If you love the flavor of homemade Pecan Rolls but not the hassle of making dough from scratch, this recipe is for you.

These easy sticky pecan rolls start with Rhodes frozen cinnamon rolls, which means all the rich, gooey goodness without all the work. 

Perfect for Christmas morning, brunch with friends, or a weekend treat, these 5-ingredient pecan rolls are sticky, nutty, soft, and buttery.

This recipe pairs perfectly with savory options like my Candied Maple Bacon or can be part of a weekend brunch spread alongside my Brioche French Toast Casserole.

If you're as cinnamon roll-obsessed as I am, don't miss these Cinnamon Rolls with Heavy Cream for another indulgent twist.

Why This Sticky Buns Recipe Is The Best

• ONLY 5 INGREDIENTS! Made with frozen cinnamon rolls—no need to make dough from scratch. They've got a soft, gooey center with crisp edges.
• The rich caramel pecan topping made with brown sugar, butter, and corn syrup is irresistible.
• They're easy to prep the night before and bake fresh the next morning.
• These caramel rolls can be served pan-style or flipped individually for easier serving.

Natalie's Tips

Overnight Prep - After placing the rolls over the pecan mixture, cover the dish with plastic wrap and refrigerate for 8-12 hours. Let the dish rest at room temperature for about an hour before baking the next morning.

Don't Overbake - Taste testers (aka my family and neighbors) preferred these rolls slightly underbaked so that they could really enjoy the gooey cinnamon filling. If the pecan rolls get overbaked, they will be dry and chewy.

Cutting the Rolls - If inverting the whole pan sounds like too much work, just flip each roll when serving. It’s easier to separate the individual rolls with a sharp serrated knife, and they're just as delicious.

Day-Before Baking - If you prefer, you can bake them the day before and then reheat them before serving. Follow the instructions through step three. Then, cover the dish with plastic wrap and let the dough rise until doubled in size. This can take anywhere from 3 to 5 hours at room temperature, depending on your kitchen.

Bake according to the instructions. After the rolls have cooled, cover and refrigerate. To reheat, cover with foil and bake at 350℉ for 10-15 minutes or until heated through. You can also reheat single cinnamon rolls in the microwave for 10-20 seconds.

Substitutions and Variations

• Less Pecans - If you have people in your family or guests who don't adore pecans, add a little less. Instead of sprinkling the chopped pecans on the bottom of the baking dish, add them to the top of the roll when serving it.
• Toasted Pecans - Toast the chopped pecans in a small, dry skillet over medium heat for 3-4 minutes before adding them to the baking dish. This adds even more depth and nuttiness. It also keeps them crunchier after baking.
• Maple Twist - Swap the corn syrup for maple syrup for a maple pecan vibe.
• No Invert Needed - You can serve these straight from the pan and let the caramel sauce stay on the bottom—still sweet, still sticky, and still delicious!
• Cinnamon Roll Icing - Since the Rhodes Cinnamon Rolls come with cream cheese frosting, you can add this to the top of the rolls if you'd like and keep the pecan layer on the bottom.

Ingredients

*For specific ingredient amounts, please scroll down to the full recipe card.

How to Make These Caramel Pecan Rolls

Step 1. Prep the baking dish. Line a 9"x 13" inch baking dish with parchment paper. Set aside.

Step 2. Make the caramel topping.  In a medium mixing bowl, stir together the brown sugar, unsalted butter, and light corn syrup until smooth. Spread this mixture evenly over the bottom of the prepared pan. Then, sprinkle with ¾ cup chopped pecans.

Step 3. Place rolls in the bottom of the pan. Arrange 9 frozen cinnamon rolls over the pecan mixture, evenly spaced, in a 3x3 pattern.

Step 4. Let the Dough Rise Overnight. Cover the baking dish with plastic wrap and place it in the refrigerator for 8-12 hours.

Take the baking dish out of the refrigerator and let it rest at room temperature for one hour before baking.

Step 5. Bake and Serve. Preheat the oven to 350℉. Bake for 25-30 minutes until golden brown and cooked through.

Step 6. Cool slightly and Invert. Allow the rolls to cool for about 10 minutes. Then place a large cookie sheet or platter on top of the dish and, using hot pads, quickly flip it so that the pecan mixture is on top of the rolls. Carefully remove the parchment paper. Serve warm.

Recipe Notes

• Rolls are best served warm but can be stored in an airtight container in the refrigerator for up to 2 days.
• A glass baking dish or metal pan works best for this recipe. If you are using a ceramic dish, the baking time may need to be a little longer.