The words “easy” and “delicious” are all I need to hear to know I’m hooked. My sister‑in‑law shared the simplest sticky Caramel Pecan Rolls recipe, and I had to pass it on. These rolls are irresistible, and I know you’ll love them as much as I do.
Deb and I were sitting on the back porch with sweet tea when my sister‑in‑law told me about this wonderfully simple recipe that satisfies every sweet tooth. She was right—these caramel pecan rolls are divine and incredibly easy to make. They’re perfect to prepare the night before and bake the next morning.
I love easy recipes—it’s practically in my name! Honestly, few things are simpler than these rolls, apart from my cake mix cookies. These mouthwatering Caramel Pecan Rolls come together quickly and impress every time.
All you need are six simple ingredients, five minutes of prep, and about 20 minutes of baking the next morning. They make a total show stopper.
This recipe works beautifully for breakfast, brunch, lunch, or an after‑dinner dessert. Timing is all that matters if you want to serve them warm, but they’re still delicious the next day.
Easy Peasy Pleasy Tips
- Prep the rolls the night before to serve a stunning breakfast or brunch the next morning.
- Make them the same morning for a show‑stopping after‑dinner dessert.
- I use Rhodes frozen yeast rolls from the freezer section for this recipe.
- Sprinkle the dry pudding mix and pour the caramel mixture over the rolls; ingredients may shift as the rolls rise, but the result is spectacular.
- Let the tiny frozen rolls rise until they’re three to four times their original size and touching each other before baking.
Sticky Caramel Pecan Rolls
- Servings: 15
- Difficulty: Easy
Ingredients
- 1 cup pecan pieces
- 15 frozen yeast rolls
- 1 (4.6 oz) box cook‑and‑serve vanilla pudding mix
- 1 stick butter
- 1 cup brown sugar
- Cinnamon, to taste
- Non‑stick spray
Directions
Preheat the oven to 350°F. Spray the bottom of a 9×13‑inch pan with non‑stick spray. Arrange the frozen rolls in the pan in three across and five down, evenly spaced. Sprinkle the dry pudding mix over the rolls.
Melt the butter in the microwave, starting with one minute and then heating in 10‑second increments until fully melted. Stir the brown sugar into the melted butter until fully combined. Pour this brown sugar mixture evenly over the rolls, then sprinkle cinnamon to taste. Scatter the pecan pieces over the top.
Cover the pan with plastic wrap that has been lightly sprayed with non‑stick spray and let the rolls rise overnight at room temperature (or until the rolls are three to four times their frozen size and touching each other).
Bake at 350°F for 20–25 minutes, until golden and set. Remove from the oven and let rest for 5 minutes. Place a platter or serving tray over the pan and carefully invert to release the rolls so the caramel and pecans coat the top. Serve warm and enjoy.