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Caramel Pecan Roll

A soft and gooey caramel pecan roll made with pizza dough, cinnamon, cream cheese, toasted pecans, and a rich caramel glaze.
Servings: 10 slices
Calories: 336kcal
Author: Lucy Brewer

Ingredients

For the Roll:

  • ½ cup plus 2 tablespoons of packed brown sugar
  • 4 tablespoons unsalted butter, softened, plus an extra teaspoon for greasing the pan
  • 3 ounces cream cheese, softened
  • ½ cup chopped toasted pecans
  • 1 and 1/2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 1 pound pizza dough, room temperature

For the Glaze:

  • 4 tablespoons unsalted butter, softened
  • ¼ cup packed brown sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  • Butter the pan and sprinkle with 2 tablespoons of brown sugar.
    A cast iron skillet filled with a layer of brown sugar sits on a countertop, surrounded by bowls of chopped pecans, brown sugar, a grater, cinnamon sticks, and kitchen utensils.
  • In a medium bowl, mix 3 ounces cream cheese, softened and 4 tablespoons softened butter together.
    A glass bowl with cubed butter and cream cheese, near a bowl of chopped nuts, cinnamon sticks, brown sugar, and measuring spoons on a kitchen counter.
  • In a second bowl, combine 1/2 cup chopped toasted pecans, 1 and 1/2 teaspoons ground cinnamon, 1/4 teaspoon salt and remaining 1/2 cup of brown sugar.
    A glass bowl with brown sugar, chopped pecans, cinnamon, and salt on a white countertop, surrounded by measuring spoons, a towel, and bowls of pecans and sugar.
  • Roll out 1 pound pizza dough, room temperature to approximately a 14” x 16” rectangle.
    A rolled-out rectangular dough with a wooden rolling pin, chopped pecans, brown sugar, and cinnamon sticks on a white surface.
  • Spread the cream cheese/ butter mixture over half the dough and sprinkle the cinnamon sugar mixture over it.
    A rectangular sheet of dough topped with a brown sugar and chopped nut mixture, partially rolled out on a white surface with baking ingredients nearby.
  • Fold the naked side of the dough over the dressed side and press lightly to adhere.
  • Cut the dough lengthwise into strips and twist each strip. This step can get a little messy.
    Five strips of dough filled with nuts and sugar are on a wooden board, with one strip twisted. A bowl of pecans, brown sugar, and kitchen tools are nearby.
  • Starting in the centre of the skillet, wrap the twisted dough into a spiral pattern and pinch the ends together. Cover and let stand in a warm place for about 45 mins.
    Unbaked cinnamon pecan bread dough arranged in a spiral pattern in a black skillet, surrounded by bowls of chopped pecans and brown sugar on a white countertop.
  • Preheat the oven to 350 degrees Fahrenheit and bake for 30 minutes or until the roll is golden brown.

Glaze

  • While the roll is baking, make the glaze. In a small saucepan, bring 4 tablespoons unsalted butter, softened, 1/4 cup packed brown sugar, and 3 tablespoons heavy cream to a boil over medium heat. Stir constantly until all the sugar has dissolved, about 3 minutes.
    A saucepan with butter, brown sugar, and cream sits on a wire rack. Nearby are a checkered towel, pecans in a bowl, cinnamon sticks, and measuring spoons with liquid.
  • Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt.
    A hand holds a teaspoon of vanilla and a teaspoon of salt above a pot containing a brown liquid mixture on a cooling rack.
  • Drizzle over the roll and serve warm.
    A hand pours caramel sauce over a baked dessert in a cast iron skillet; pecans, cinnamon sticks, and utensils are arranged nearby on a white surface.

Notes

  • Store leftovers in the fridge, covered. Reheat in the microwave at 50% power for approximately 30 seconds.
  • You can freeze this recipe either before or after baking. If freezing before baking, freeze covered with both plastic wrap and tin foil in your baking container. Thaw completely, then cover and let stand in a warm place for 45 minutes before baking. If freezing after, cover completely with plastic wrap, then cover with tin foil. Freeze for up to 2 months. Thaw on the counter and warm in the oven at 350 for 5-7 minutes.
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