Delight in these soft and gooey caramel pecan cinnamon rolls, a perfect treat for breakfast or dessert.
Combine the brown sugar, water, and butter in a saucepan over medium heat until the sugar dissolves and the mixture is smooth.
Stir continuously to prevent the sugar from burning.
Pour most of the caramel glaze into a baking dish, reserving a small amount for later.
Tilt the dish to evenly coat the bottom with the glaze.
Roll out the thawed bread dough into a rectangle on a floured surface.
Let the dough rest if it resists rolling to make it easier to shape.
Spread the remaining butter over the dough, then sprinkle with cinnamon and pecans.
Ensure an even layer of filling for consistent flavor in every bite.
Roll the dough tightly into a log and cut into 12 equal pieces using a serrated knife.
Use a gentle sawing motion to avoid squishing the rolls.
Place the rolls in the baking dish, cut side up, and let them rise for 30 minutes.
Cover the dish with a damp cloth to prevent the dough from drying out.
Preheat the oven to 350°F and bake the rolls for 30 minutes until golden brown.
Check the rolls halfway through to ensure even baking.
Let the rolls cool for 5 minutes, then invert onto a serving platter to reveal the caramel glaze.
Use a spatula to scrape any remaining glaze from the dish onto the rolls.
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