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Cinnabon Caramel Pecanbon
Giant, gooey cinnamon rolls topped with caramel cream cheese frosting and toasted pecans. This homemade version of Cinnabon's Caramel Pecanbon is decadent, warm, and every bit as indulgent as the mall original.
bakery · cinnabon · dessert · baking
🕑Prep30 min
🍳Cook25 min
⏱Total55 min
🍽Serves9
⭐DifficultyHard
Ingredients
- 1 cup warm whole milk (105-110°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/3 cup unsalted butter, softened
- 1 large egg
- 1 cup dark brown sugar, packed
- 3 tablespoons ground cinnamon
- 1/3 cup unsalted butter, softened (for filling)
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened (for frosting)
- 1 cup powdered sugar
- 1/3 cup caramel sauce
- 1/2 cup chopped pecans, toasted
Instructions
- 1.Make the dough. Combine warm milk, yeast, and a pinch of sugar. Let foam for 5 minutes. Add the remaining sugar, flour, salt, butter, and egg. Knead with a stand mixer for 6-8 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled.
- 2.Prepare the filling. Mix the brown sugar and cinnamon together. Roll the dough into a 16x12-inch rectangle on a floured surface. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the entire surface.
- 3.Roll and cut. Starting from the long side, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut into 9 equal pieces. Place cut-side up in a greased 9x13-inch baking pan.
- 4.Second rise and bake. Cover the pan and let rise for 30 minutes until the rolls are puffy and touching. Bake at 350°F for 22-25 minutes until golden brown. Don't overbake — they should still look slightly soft in the center.
- 5.Make the caramel cream cheese frosting. Beat the cream cheese and butter until smooth. Add the powdered sugar and beat until fluffy. Fold in the caramel sauce until swirled throughout.
- 6.Frost and finish. Spread the caramel frosting over the warm rolls — let it melt and pool into every crevice. Sprinkle the toasted pecans on top. Serve warm.
Cinnabon Caramel Pecanbon
Prep time: 30 minutes (plus 1.5 hours rising)
Cook time: 25 minutes
Servings: 9 rolls
The Caramel Pecanbon is Cinnabon’s premium offering — everything you love about a classic Cinnabon cinnamon roll, but topped with a caramel-swirled cream cheese frosting and toasted pecans. It’s the kind of thing that fills an entire food court with its smell and draws you in against your will.
This recipe produces giant, bakery-sized rolls with a soft, tender crumb, a thick layer of cinnamon-sugar filling, and that signature cream cheese frosting — upgraded with caramel and crunchy pecans. They’re best eaten warm, right after frosting.
Why Make It at Home?
A single Caramel Pecanbon at Cinnabon costs about $6.99. This recipe makes 9 rolls for about $8.00 total in ingredients — less than $1 per roll. You also get them fresh from the oven, which is how they’re meant to be eaten, not sitting under a heat lamp.
Tips & Variations
- Toast the pecans. Raw pecans are bland. Toast them in a dry skillet over medium heat for 3-4 minutes until fragrant. This step takes 3 minutes and makes a massive difference.
- Dental floss for clean cuts. Slide a piece of unflavored dental floss under the rolled log, cross the ends over the top, and pull to slice. It cuts cleaner than any knife.
- Frost while hot. The frosting should melt into the warm rolls, creating a glaze that seeps into every layer. Don’t let the rolls cool first.
- Make them overnight. After cutting and placing in the pan, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes, then bake. Fresh cinnamon rolls with minimal morning effort.
