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Easy Overnight Caramel Pecan Cinnamon Rolls

If you need creamy, gooey, in a single day cinnamon rolls with pecans and caramel and the very best no yeast dough ever, then those are sure to be a fave.

My family loves cinnamon rolls but I don’t enjoy waking up extra early to lead them to and permit the dough rise two times. that is why those caramel pecan cinnamon rolls are our favorite.

Easy Overnight Caramel Pecan Cinnamon Rolls
Easy Overnight Caramel Pecan Cinnamon Rolls


  • Don’t be alarmed if the pinnacle appears without a doubt dry whilst you take it out of the oven. that is everyday. when you turn it over you’ll see the fine creamy topping.
  • To flip it over once it’s executed baking: take a reducing board and lay it on top of the baking dish. hold the cutting board and the baking dish (you can have to use a hot pad) and turn the baking dish the other way up so it’s on top of the cutting board. put it at the counter and pull up the baking dish to show the cinnamon rolls.
  • i've in no way made the recipe any distinctive than what it calls for. I understand some humans have requested approximately substitutions for the heavy cream. There truly are none. another decrease fats milk gained’t produce this sort of creamy texture.
  • be sure and region the frozen bread dough loaves within the refrigerator the morning of so they may thaw in time to make them that nighttime. I area every loaf right into a bread pan and cowl it with saran wrap. I always spray the facet of the saran wrap that touches the bread. That way there is positive to be no sticking.

Easy Overnight Caramel Pecan Cinnamon 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. Spray a 9x13 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 9x13 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.