Sticky Pecan Caramel Cinnamon Rolls

In Sweden, October 4th is Cinnamon Bun day , aka. Kanelbullensdag! So basically every household is baking cinnamon buns, and every bakery is stocking up to be sold out by them by noon. Literally everyone has them! So in true Ammna form, I decided to make the American styled cinnamon buns, only because in my mind the Swedish cinnamon bun is really yummy but just not big enough, and bigger is better 😉 Especially when it comes to doughy, sticky, cinnamon’y bun! Also as its Fall season, Ive added pecan caramels on top, just because i’m extra like that 🙂 All in all it takes roughly 2 hours to bake these, but trust me they are well worth the wait!

Here’s how you bake them!


For the dough:

  • ¾ cup warm milk
  • 2 ¼ teaspoons active yeast
  • ¼ cup granulated sugar
  • 1 egg plus 1 egg yolk, at room temperature
  • 1/2 cup unsalted butter, melted
  • 3 cups flour
  • 3/4 teaspoon salt

For the filling:

  • 2/3 cup dark brown sugar
  • 1 tablespoons ground cinnamon
  • ¼ cup unsalted butter, softened
  • 1/4 cup almond paste (mandelmassa)
  • 1/4 cup chopped pecans (optional)

Sticky Pecan Topping: 



  1. Add warm milk to the bowl of an electric mixer and sprinkle yeast on top. You’ll know your yeast has activated if it begins to foam after a few minutes. If it hasn’t, then start over; your milk was either too hot or too cold.
  2. Once yeast begins to foam, add in sugar, egg, egg yolk and butter. Mix until well combined. Next stir in flour and salt until a dough begins to form.
  3. Place dough hook on the mixer and knead the dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky.
  4. Transfer the dough ball to a bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
  5. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
  6. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub in into the butter a little. Break apart the almond paste (mandelmassa) and sprinkle that evenly over the top, then add sprinkle over the chopped pecans (if using any). Tightly roll dough up, starting from the 9 inch side and place seam side down making sure to seal the edges of the dough as best you can. Cut into 2 inch sections with a serrated knife.
  7. Place cinnamon rolls in a greased 9×9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30 minutes.
  8. Preheat oven to 175 degrees C. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a five minute before devouring them and finishing them all up!
  9. While they wait to cool off a little, put the caramel, pecans and butter into a small saucepan and over medium heat, just bring it to bubble. Let it bubble up for 2 minutes, then take off the heat and pour over the cinnamon rolls. And enjoy!

Voila! Your amazing cinnamon rolls are done and now you can sit and eat them all up!



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