Quick Recipe Version (TL;DR)
Quick Ingredients
- Dough: 1 cup (240 g) whole milk (warm, 110°F/43°C), 2 1/4 tsp (7 g) active dry yeast, 1/2 cup (100 g) granulated sugar, 2 large eggs, 1/2 cup (113 g) unsalted butter (melted), 4 1/2 cups (540 g) all-purpose flour, 1 tsp fine salt
- Filling: 1/2 cup (113 g) unsalted butter (very soft), 1 cup (200 g) packed light brown sugar, 2 tbsp (16 g) ground cinnamon, 1/4 tsp fine salt
- Cream cheese frosting: 6 oz (170 g) cream cheese (softened), 1/4 cup (57 g) unsalted butter (softened), 1 1/2 cups (180 g) powdered sugar, 1 tsp vanilla, 1/8 tsp salt, 1–2 tbsp (15–30 g) heavy cream
- Caramel pecan topping: 1 cup (100 g) pecan halves (toasted, chopped), 1/2 cup (100 g) granulated sugar, 4 tbsp (57 g) unsalted butter, 1/2 cup (120 g) heavy cream, 1/2 tsp vanilla, 1/2 tsp fine salt
Do This
- 1) Make dough, knead 8–10 minutes, then rise 60–90 minutes until doubled.
- 2) Mix filling; roll dough into a 16 x 12-inch rectangle and spread with filling.
- 3) Roll up, slice into 12, place in a greased 9 x 13-inch pan; rise 30–45 minutes.
- 4) Bake at 350°F (177°C) for 22–25 minutes until just golden and 190°F (88°C) inside.
- 5) Make quick caramel sauce; toast and chop pecans.
- 6) Whip cream cheese frosting; spread over warm rolls.
- 7) Spoon warm caramel over frosting and shower with toasted pecans.
Why You’ll Love This Recipe
- Plush, bakery-style texture: An enriched dough bakes up soft and tender, with those swirly cinnamon layers.
- True “Pecanbon” vibes: Tangy cream cheese frosting plus warm caramel and toasted pecans hits the classic sticky, nutty luxury.
- Make-ahead friendly: You can prep the rolls the night before and bake in the morning.
- Big flavor, doable steps: Everything is from-scratch, but broken down in an approachable way for home cooks.
Grocery List
- Produce: none (optional: 1/2 tsp orange zest for the frosting)
- Dairy: whole milk, unsalted butter, cream cheese, heavy cream, eggs
- Pantry: all-purpose flour, granulated sugar, light brown sugar, powdered sugar, active dry yeast, ground cinnamon, vanilla extract, fine salt, pecans
Full Ingredients
For the Enriched Cinnamon Roll Dough
- 1 cup (240 g) whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons (7 g) active dry yeast
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled (warm, not hot)
- 4 1/2 cups (540 g) all-purpose flour, plus extra for dusting
- 1 teaspoon fine salt
For the Cinnamon Filling
- 1/2 cup (113 g) unsalted butter, very soft
- 1 cup (200 g) packed light brown sugar
- 2 tablespoons (16 g) ground cinnamon
- 1/4 teaspoon fine salt
For the Tangy Cream Cheese Frosting
- 6 oz (170 g) cream cheese, softened
- 1/4 cup (57 g) unsalted butter, softened
- 1 1/2 cups (180 g) powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- 1 to 2 tablespoons (15 to 30 g) heavy cream (as needed for a spreadable consistency)
For the Warm Caramel Sauce
- 1/2 cup (100 g) granulated sugar
- 4 tablespoons (57 g) unsalted butter, cut into 4 pieces
- 1/2 cup (120 g) heavy cream, warmed (about 30 seconds in the microwave)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fine salt
For the Toasted Pecans
- 1 cup (100 g) pecan halves, roughly chopped after toasting
Step-by-Step Instructions
Step 1: Proof the yeast and start the dough
In the bowl of a stand mixer (or a large mixing bowl), combine the warm milk (110°F/43°C), yeast, and 1 teaspoon of the granulated sugar (take it from the measured 1/2 cup). Stir and let stand for 5–10 minutes, until foamy.
Add the remaining sugar, eggs, and melted butter. Mix until combined.
Step 2: Knead until smooth and elastic
Add the flour and salt. Mix with a dough hook on medium-low speed until a shaggy dough forms, then knead for 8–10 minutes, until smooth, stretchy, and slightly tacky but not wet. (If it’s very sticky and not clearing the sides of the bowl, add flour 1 tablespoon at a time, up to 2–3 tablespoons total.)
If kneading by hand, mix with a spoon until it comes together, then knead on a lightly floured counter for 10–12 minutes.
Step 3: First rise (until doubled)
Lightly butter a large bowl. Place the dough inside, turn once to coat, and cover tightly.
Let rise in a warm spot (75–80°F / 24–27°C) for 60–90 minutes, or until doubled in size.
Step 4: Make the filling and prep the pan
Grease a 9 x 13-inch baking dish with butter.
In a small bowl, mix the brown sugar, cinnamon, and salt. Set aside. Make sure your filling butter is very soft so it spreads easily without tearing the dough.
Step 5: Roll, fill, and shape the buns
Turn the risen dough onto a lightly floured surface. Roll into a 16 x 12-inch rectangle, with the long side facing you.
Spread the soft butter evenly over the dough, leaving a 1/2-inch border along the far long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter and gently press it in.
Starting from the long edge closest to you, roll the dough up tightly into a log. Pinch the seam to seal.
Trim the ends if uneven, then slice into 12 equal rolls (about 1 1/4 inches thick each). Arrange in the prepared pan.
Step 6: Second rise and bake
Cover the pan and let the rolls rise until puffy and touching, 30–45 minutes.
Meanwhile, preheat the oven to 350°F (177°C).
Bake for 22–25 minutes, until lightly golden and the center rolls reach 190°F (88°C) with an instant-read thermometer. (If the tops brown too quickly, loosely tent with foil for the last 5–8 minutes.)
Step 7: Toast the pecans and cook the caramel sauce
While the rolls bake, toast the pecans: spread on a sheet pan and bake at 350°F (177°C) for 7–9 minutes, until fragrant. Cool, then roughly chop.
Make the caramel: in a medium saucepan over medium heat, sprinkle the sugar in an even layer. Cook, stirring with a heatproof spatula, until the sugar melts and turns a deep amber, 6–8 minutes.
Carefully add the butter (it will bubble). Stir until smooth. Slowly pour in the warmed heavy cream while stirring. Simmer for 1 minute until glossy. Remove from heat and stir in vanilla and salt. Let cool for 5 minutes so it thickens slightly but stays pourable and warm.
Step 8: Frost, then finish with warm caramel and pecans
Make the frosting: beat cream cheese and butter until smooth, 1–2 minutes. Add powdered sugar, vanilla, and salt; beat until fluffy. Add heavy cream 1 tablespoon at a time until the frosting is creamy and spreadable.
Let the rolls cool for 10 minutes (you want them warm, not piping hot). Spread frosting generously over the rolls, letting it melt into the swirls.
Spoon warm caramel sauce over the frosted rolls, then sprinkle with toasted pecans. Serve warm for the full sticky, nutty “Pecanbon” experience.
Pro Tips
- Temperature matters: Keep milk around 110°F (43°C). Hotter can weaken yeast; cooler slows the rise.
- Slice cleanly: For neat spirals, use unflavored dental floss or a serrated knife. Mark 12 portions before cutting.
- Don’t overbake: Pull at 190°F (88°C) internal temp for a plush texture. Overbaking dries them out quickly.
- Caramel confidence: Aim for a deep amber color (not pale gold). Deep amber gives that slightly bittersweet, Cinnabon-style richness.
- Layer order: Frost first, then caramel, then pecans. The frosting acts like a creamy barrier so the caramel stays glossy on top.
Variations
- Extra-sticky bakery pan: Pour 1/2 cup (120 g) caramel sauce into the pan before adding shaped rolls, then bake and frost as directed.
- Maple-pecan twist: Replace vanilla in the caramel with 1 teaspoon maple extract or add 2 tablespoons (30 g) real maple syrup after removing from heat.
- Nut-free “Caramelbon”: Skip pecans and finish with a pinch of flaky salt over the caramel for contrast.
Storage & Make-Ahead
Store: Keep rolls tightly covered at room temperature for 1 day or refrigerated for 4 days. Warm individual rolls in the microwave for 15–25 seconds. Warm caramel separately for 10–20 seconds and spoon over top.
Make-ahead (overnight): After slicing and placing rolls in the pan, cover tightly and refrigerate for 8–12 hours. The next day, let sit at room temperature for 45–60 minutes until puffy, then bake as directed.
Freeze: Freeze baked (unfrosted) rolls wrapped well for up to 2 months. Thaw overnight in the fridge, warm at 300°F (149°C) for 10–15 minutes, then frost and finish with caramel and pecans.
Nutrition (per serving)
Approximate, per 1 roll (1/12 of recipe): 690 calories, 32 g fat, 92 g carbohydrates, 9 g protein, 48 g sugar, 520 mg sodium. Values vary by brand and exact portion size.
