Easy Overnight Caramel Pecan Cinnamon Rolls

Recipe Makes 16 Rolls


  • 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


  1. Thaw bread dough according to the package.
  2. Spray a 9×13 pan with cooking spray.
  3. 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.
  4. Sprinkle pecans over top of the milk/sugar mixture.
  5. Combine brown sugar and cinnamon in small bowl, set aside.
  6. On a lightly floured surface, 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 (I did not melt the butter, instead I spread softened butter on the dough). Sprinkle half of the cinnamon/sugar mixture over the butter.
  7. 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. I used dental floss to cut them without squishing them, just work the floss under the roll and cross the strands on top and pull opposite directions, perfect slices!
  8. Place each piece in the pan on top of the pecans. Do 4 rows of 4 cinnamon rolls in each row.
  9. Repeat with the 2nd loaf of bread.
  10. Cover with plastic wrap that has been sprayed with cooking spray (the part of the plastic wrap that touches the rolls).
  11. Leave in fridge overnight. In the morning, let sit out covered at room temperature for 1 hour.
  12. Bake at 350 degrees for 25-30 minutes.
  13. After baking let cool on wire rack for 5 minutes.
  14. Carefully take your pan and turn it upside down, over a serving platter or cutting board. Serve warm.
  15. This recipe can be easily halved to use 1 loaf of bread dough, making 8 rolls.
Image result for dental floss for cutting rolls
Using dental floss to slice….

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