Sticky Cinnamon Pecan Rolls

Sylvia Waldsmith


Sticky, gooey and sweet!
A yummy way to start the morning!

★★★★★ 2 votes
20 Min
25 Min


1/4 c
butter, melted
1/2 c
packed light brown sugar
1/4 c
light corn syrup
1/4 c
chopped pecans
1 pkg
refrigerated crescent dough sheet
2 Tbsp
butter, softened
1/2 c
packed light brown sugar
1 Tbsp
ground cinnamon
1/4 c
chopped pecans
2 oz
cream cheese, room temperature
2 Tbsp
butter, softened
1/2 tsp
pure vanilla extract


1Preheat oven to 375 degrees. Spray an 8-inch cake pan with non-stick cooking spray.
2In small bowl, mix the caramel ingredients, the melted butter, brown sugar and corn syrup. Pour into bottom of prepared cake pan, sprinkle with ¼ cup chopped pecans. Set aside.
3Unroll dough, spread with 2 tablespoons butter. Mix together ½ cup brown sugar and cinnamon, sprinkle evenly over butter. Sprinkle ¼ cup pecans evenly over sugar mixture.
4Starting on long side, roll up dough, completely enclosing the butter/sugar mixture. Cut into 8 even slices.
Place slices, cut side down on top of corn syrup mixture in cake pan, with sides touching.
5Bake for 22 – 25 minutes or until golden brown on top.
6Meanwhile, mix together cream cheese, 2 tablespoons butter, extract and powdered sugar until well blended and smooth. Place mixture into a resealable plastic bag, squeeze out the air, seal and snip a small piece off of one corner of the bag.
7When rolls are done, allow to rest for a few minutes, place a plate on top of the pan and invert the rolls. Be careful, the caramel will be hot!
Drizzle cream cheese frosting over rolls.

About this Recipe

Main Ingredient: Nuts
Regional Style: American