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4 from 4 votes

Caramel Pecan Whole Grain Rolls

These incredible rolls are just what you need on a lazy weekend. Or any other moment you can spare the time to make these. They are just so good!
Prep Time15 mins
Cook Time25 mins
1 d 30 mins
Total Time1 d 2 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: caramel pecan, caramel pecan sticky buns, whole grain bread, whole grain caramel pecan sticky buns, whole grain sticky buns
Servings: 10 servings
Author: Amy- A Red Spatula


Caramel pecan

  • cup butter
  • ½ cup brown sugar I like to use dark.
  • 3 tablespoons karo syrup
  • 1 teaspoon vanilla
  • 2 cups pecans leave them whole like I did, or chop them up

cinnamon roll filling

  • cup butter, softened
  • ½ cup brown sugar
  • 2 teaspoons cinnamon


caramel pecan

  • Add butter, brown sugar, and karo syrup to pan. Heat over medium low. Bring to a bowl and remove from heat. Pour into pan. I used an 8 inch and 6 inch pan. If you prefer to make it in one batch, use a 10 inch pan. Add pecans on caramel. Set pan aside to cool.

Cinnamon rolls

  • Combine the softened butter, brown sugar and cinnamon.
    Remove brioche from fridge. Roll to a rectangle about 18x24. It will crack a touch on the edges, don't worry about this. Simply squeeze it back together. Spread the butter mixture across the brioche, leaving a one inch gap at the bottom. You will need this to crimp the bread closed.
    So, roll the roll. Pinch closed. Cut into 1 ½-2 inch pieces. Add them to pan (s) with the caramel filling. Cover and let it rise until doubled. Preheat oven to 325 degrees while the rolls are rising. Normally I bake cinnamon rolls at 350 degrees, but I always bake the caramel pecan rolls at 325 degrees.
    Once the rolls are doubled, add them to the oven.
    Mine took about about 20 minutes. The way I check my rolls for doneness is to carefully lift the center swirl up and check to see if it is done. Remember to keep an eye on them, you don't want them to over bake, nothing is worse than dry whole wheat baked goods. Mine were just lightly browned.
    Remove from pan.Run a knife around the edges to make sure no rolls will stick to the side when flipped. Invert almost immediately. I show flipping my 8 inch pan onto a plate. Place the plate on top, flip the pan holding on to both the plate and pan.
    I think these are best served right away, while they are warm. Honestly though, I am not too picky, I will take them any way I can get them!
    Now, sit back and enjoy. You deserve it!