Bourbon Pecan Cinnamon Rolls

Bourbon Pecan Cinnamon Rolls are the ultimate cinnamon rolls. Wonderfully sticky and gooey with a bourbon flavored caramel sauce.

Prep Time20

Cook Time15

Rise Time30

Total Time1 5

Course: Breakfast, Brunch

Cuisine: Southern

Keyword: bourbon, cinnamon rolls

Servings:

In a large bowl, combine the contents of the box of hot roll mix. Add the 2 tablespoons, the egg, and hot water.
Mix with a wooden spoon until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes.
Let rest for 5 minutes.
Place the 1/2 cup of butter in a medium saucepan over medium heat. When butter has melted, add 1/4 cup of brown sugar and the corn syrup.
Stir until the sugar is dissolved and the mixture is starting to bubble.
Stir in the cream and then the bourbon and vanilla extract.
Stir in the pecans and simmer the mixture for about 3 minutes. Pour into the bottom of a large cast iron pan.
Rub some butter around the edges of the pan to prevent the rolls from sticking.
Roll the dough out into a rectangle about 14x12 inches.
Spread the 6 tablespoons of softened butter over the dough.
Combine the remaining 1 1/4 cups of brown sugar and the cinnamon and sprinkle evenly over the dough.
Starting at the end closest to you, tightly roll the dough into a log. Cut the log into 2 equal pieces and then cut each piece into 6 pieces so that you have 12 cinnamon rolls.
Place the rolls on top of the pecan mixture in the cast iron pan. Cover and let rise for 30 minutes, or until doubled in size.
Preheat oven to 375 degrees. Once rolls have doubled, bake them for 12 to 15 minutes.
Let cool for about 5 minutes and then invert onto a serving platter. (This part is a little messy.)
Careful not to let them cool in the pan too long or they will stick.

Recipe adapted from Bsugarmama.com