Print Options

Back to Caramel-Pecan Cinnamon Rolls >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips
Reviews

Select reviews >

Caramel-Pecan Cinnamon Rolls

These irresistible rolls are perfect for an Easter brunch!—Lois Jacobsen, Dallas, Wisconsin

15 ServingsPrep: 20 min. + rising Bake: 30 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm 2% milk (110° to 115°)
2 eggs
5 tablespoons butter, melted
1/2 cup sugar
1 teaspoon salt
5 cups all-purpose flour
CARAMEL SAUCE:
1 cup butter, cubed
2 cups packed brown sugar
1/4 cup corn syrup
1/2 to 3/4 cup chopped pecans
FILLING:
2 tablespoons butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon

Directions

In a large bowl, dissolve yeast in warm milk. Add the eggs, butter,
sugar, salt and 3 cups flour. Beat until smooth. Stir in enough
remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease
top. Cover and let rise in a warm place until doubled, about 1 hour.

2 of 2

Caramel-Pecan Cinnamon Rolls (continued)

Directions (continued)

Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown
sugar and corn syrup. Boil over medium heat for 2 minutes, stirring
constantly. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle
with pecans; set aside.
Punch the dough down. Turn onto a floured surface. Roll into a 17-in.
x 15-in. rectangle. Spread butter to within 1/2 in. of edges.
Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll
style, starting with a long side; pinch seam to seal.
Cut into 15 slices. Place cut side down over caramel sauce. Cover;
let rise until doubled, about 30 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Let stand 5
minutes; invert onto a serving platter. Yield: 15 servings.

Nutrition Facts: 1 serving (1 each) equals 533 calories, 22 g fat (6 g saturated fat), 45 mg cholesterol, 389 mg sodium, 80 g carbohydrate, 2 g fiber, 6 g protein.