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Caramel-Pecan Cinnamon Rolls Are Bakery-Worthy Breakfast Treats!!!


This recipe is a must-try! A big thanks to my sister for recommending this. Just follow these steps for they will guide you to perfection. Enjoy!

I’m not sure what constitutes a sticky bun versus a cinnamon roll, but I would think these are more sticky bun-esque with the vegan caramel sauce and pecans. Either way, roll your love into these on Mother’s Day and say “thanks for all you’ve done, Mom!” Or just roll your love for yourself into them and treat yo’ self, cause you damn deserve it!

Follow this caramel pecan cinnamon roll recipe to a T, or try your own version stuffed with anything you like!

NOTE: I’ve since changed the recipe slightly from the one mentioned in the video. However, if you switch the type of flour from all-purpose flour than you likely will need to add more flour than listed once you’re kneading. I’ve also reduced the amount of sugar in the dough.


2 (.25 oz.) packages of active dry yeast

½ c white sugar

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2 large eggs, beaten

¾ c butter

1 ½ c milk

1 ½ tsp salt

6 tbsp butter

2 tbsp ground cinnamon

½ c shortening

¾ c pecan halves

6 tbsp light corn syrup

6 c all-purpose flour, or more as needed

1 ½ c brown sugar

¾ c brown sugar


Place a saucepan on the stove and turn the heat to medium.

Add the milk and heat it for about 5 minutes or until boiling.

Add in the salt, ½ cup sugar, and shortening. Stir until well blended.

Remove from the stove and allow it to cool for 10 minutes.

In a small mixing bowl, add ¼ cup of warm water and the yeast. Stir until the yeast is dissolved completely.

Transfer the mixture into the milk mixture. Add in eggs and flour. Stir until well mixed, then cover with a damp cloth or towel for 1 hour to double its volume.

Press the dough and cover, then allow it to rise for another 40 minutes.

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