Caramel Pecan Sauce for Cinnamon Rolls
This sauce brings cinnamon rolls up to perfection!
Caramel Sauce for Cinnamon Rolls
This makes enough sauce for 1 9×13 pan.
Print Recipe
Ingredients
- ½ cup brown sugar (packed)
- 4 Tbsp butter
- 1 Tbsp corn syrup (*see note below)
- ½ cup pecans (halves or chopped)
Instructions:
- In a saucepan over medium heat, melt the butter and brown sugar, stirring frequently.
- When it is melted, remove from heat and stir in the corn syrup.
- Pour in a greased 9×13 pan and sprinkle the pecans evenly over the top.
Notes:
*Corn syrup keeps the sauce from crystalizing, but if you don’t have corn syrup, you can replace it with 3/4 water & 1/4 lemon juice. So for 1 Tbsp corn syrup you would use 2 1/4 tsp water and 3/4 tsp lemon juice. (You don’t have to use the exact ratio, but if you added much more lemon juice, it would make the caramel sauce taste funny.)
**Some people have used honey successfully as a substitute for the corn syrup, but I’ve never tried it.
Diet: Gluten Free, Egg Free
5 thoughts on “Caramel Pecan Sauce for Cinnamon Rolls”