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

How to Make Sticky Cinnamon Pecan Rolls


  1. Preheat oven to 375 degrees. Spray an 8-inch cake pan with non-stick cooking spray.
  2. In 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.
  3. Unroll 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.
  4. Starting 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.
  5. Bake for 22 – 25 minutes or until golden brown on top.
  6. Meanwhile, 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.
  7. When 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.

Printable Recipe Card

About Sticky Cinnamon Pecan Rolls

Main Ingredient: Nuts
Regional Style: American

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