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Caramel Pecan Rolls Recipe

Caramel Pecan Rolls Recipe photo by Taste of Home

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These rolls rise nice and high and hold their shape. and the gooey caramel sauce is scrumptious.—Carolyn Buschkamp, Emmetsburg, Iowa

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Caramel Pecan Rolls Recipe

Prep: 40 min. + rising Bake: 20 min.

Yield: 24 Servings

40 20 60

Ingredients

2 cups milk
1/2 cup water
1/2 cup sugar
1/2 cup butter
1/3 cup cornmeal
2 teaspoons salt
7 to 7-1/2 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
2 eggs
TOPPING:
2 cups packed brown sugar
1/2 cup butter
1/2 cup milk
1/2 to 1 cup chopped pecans
FILLING:
1/4 cup butter, softened
1/2 cup sugar
2 teaspoons ground cinnamon

Directions

In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough.
Turn the dough onto a floured board; 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.
Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13-in. x 9-in. baking pans. Sprinkle with pecans; set aside.
Punch dough down; divide in half. Roll each into a 12-in. x 15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 365 calories, 13 g fat (7 g saturated fat), 47 mg cholesterol, 319 mg sodium, 57 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Caramel Pecan Rolls in Country Woman November/December 1996, p29

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Caramel Pecan Rolls

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Reviewed on Dec. 26, 2011 by Lainiefx

This is an excellent recipe, however the next time I make it I will cut it in half. I did put it in my breadmaker on the dough cycle after the liquid mixture had cooled. That worked out very well. This was a great Christmas morning treat!

Reviewed on Aug. 18, 2011 by northview5

The are FANTASTIC! Soft dough and wonderful sweetness. Made them for a truss crew and several on-looking families. Total hit! Even the best cooks in the crowd have made this their standard sticky bun recipe. We all love it!

Reviewed on Jul. 04, 2011 by jillanglemyer

These are the very best rolls I have ever made.

Reviewed on Mar. 20, 2011 by teresajasicko

Fabulous! The corn meal mixture makes the dough memorable. The visual appeal of these rolls is only outdone by their exceptional flavor. I once believed that I was yeast impaired, but this recipe proved otherwise.

Reviewed on Dec. 12, 2010 by jenniedupree

I have been making these for months now. My family loves them. I double up on the caramel though as we like them really gooey.

Reviewed on Dec. 07, 2010 by lthon

I have made this recipe numerous times and everyone comments that they taste as good as they look. For a different taste, I make one pan carmel pecan and the other I will frost with a cream cheese frosting, elimitating the carmal pecan. That way, you get the best of all flavors! thanks so much for the wonderful recipe.

Reviewed on Mar. 07, 2010 by redteetop

These are absolutely the best rolls I have ever baked. They stay soft for several days. Excellent!

Reviewed on Jul. 20, 2009 by Lisa De Angelis

This recipe is amazing!!! I make them monthly!!

Reviewed on Jul. 08, 2009 by janetbriggs

This dough is fabulous!!!!! I will use this formula for other recipes. Thanks for sharing!!

janet7677