Preheat oven to 350 degrees Fahrenheit. Remove plastic wrap and bake at 350˚F for 30-40 minutes, until rolls are a deep golden brown color on top. The temperature of the dough in the center rolls should be 190-200˚F. Immediately, and CAREFULLY, invert the caramel pecan rolls onto a serving plate.
Sprinkle the pecan halves into the caramel mixture in the cake pan. Remove the dough from the freezer, and form it into 10 balls. Position the 10 balls of dough around the cake pan on top of the pecans and caramel sauce. Bake the mixture for 15 minutes until the rolls have risen, browned and cooked through. Preheat the oven to 425 degrees.
An easy homemade low carb caramel sticky buns recipe that is so incredibly delicious. This is just like a cinnamon roll but better as it is filled with caramel and topped with pecans. If you like ooey gooey keto cinnamon rolls then you are going to love these low carb stick buns.
Toasting the pecans does bring out the flavor of the nuts more, but isn’t required. Lastly, place the frozen cinnamon rolls on top and cover with sprayed plastic wrap. Allow rolls to rise until double in size, then bake. Bake the rolls until a deep golden brown color to ensure the bread is fully baked, and to deepen the flavor of caramel sauce.