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breakfast cinnamon

Easy Overnight Caramel Pecan Cinnamon Rolls

Easy Overnight Caramel Pecan Cinnamon Rolls are so simple to make the night before and then bake up in the morning. Starts with frozen bread dough. Loaded with pecans and a gooey, creamy caramel topping.

Servings: 16 cinnamon rolls

Ingredients
  • 1 1/4 cups powdered sugar
  • 1/3 cup heavy whipping cream
  • 1 cup pecans coarsely chopped
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 2 frozen white bread dough loaves thawed [I use the Rhodes brand]
  • 3 tablespoons butter melted

Instructions
  1. Spray a 9×13 pan with cooking spray.
  2. In a small bowl combine the powdered sugar and heavy whipping cream. Pour into the pan. The mixture will be thick so you may have to use a spatula to spread evenly in the pan.
  3. Sprinkle pecans over top of the milk/sugar mixture.
  4. Combine brown sugar and cinnamon in small bowl, set aside.
  5. On a surface, sprayed with cooking spray & lightly floured, roll out 1 loaf into a rectangle [roughly the same size as the 9×13 pan]. Pour half of the butter onto the dough and spread it out. Sprinkle half of the cinnamon/sugar mixture over the butter.
  6. Roll up the dough [roll up from the longer side of the rectangle shape, not the shorter sides] and cut dough roll into 8 pieces. Place each piece in the pan on top of the pecans. Do 4 rows of 4 cinnamon rolls in each row.
  7. Repeat with the 2nd loaf of bread.
  8. Cover with plastic wrap that has been sprayed with cooking spray [the part of the plastic wrap that touches the rolls].
  9. Leave in fridge overnight. In the morning, let sit out covered at room temperature for 1 hour.
  10. Bake at 350 degrees for 25-30 minutes.
  11. After baking let cool on wire rack for 5 minutes.
  12. Carefully take your pan and turn it upside down, over a serving platter or cutting board. Serve warm.

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