Dessert
Pecan Caramel Cinnamon Rolls with Caramel Macchiato Creamer
45 minServes 8Nutri-Score E€€
E
45 min
45 minPecan Caramel Cinnamon Rolls with Caramel Macchiato Creamer
what you need
Ingredients
refrigerated cinnamon rolls with icing (tube of 8 rolls, icing reserved)Bakery8 pieces
caramel macchiato coffee creamer (enough to cover the bottom of the pan)Dairy240 ml
butter (softened)Dairy60 g- brown sugarPantry60 g
cinnamon (ground)Spices6 g- soft caramels (smashed)Pantry60 g
pecans (chopped)Nuts & seeds60 g- cinnamon roll icing (from the cinnamon roll tube)Pantry60 g
per serving
Nutrition
322kcal
- Carbs
- 40 g
- Proteins
- 4 g
- Fat
- 16 g
what you’ll use
Tools
Baking dish
Mixing bowl
Oven
step by step
Method
- Step 1
Prepare the pan
- Pour the caramel macchiato creamer into the baking dish, using enough to cover the bottom.
- Arrange the cinnamon rolls in the dish.
- Step 2
Make the butter mixture
- Mix the butter, brown sugar and cinnamon together in a bowl.
- Step 3
Top the rolls
- Spread the butter mixture on top of each roll.
- Scatter the smashed caramels over each roll.
- Sprinkle the chopped pecans on top.
- Step 4
Bake
- Cover the dish with foil so the pecans don't burn.
- Bake at 175 °C (350 °F) for 30 min.
- Step 5
Finish and serve
- Spread a little of the icing that comes with the rolls over the warm cinnamon rolls.
- Serve immediately.
most cooked first