Caramel Pecan Rolls Recipe
Caramel Pecan Rolls Recipe photo by Taste of Home
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Caramel Pecan Rolls Recipe

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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
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min.
MAKES: 24 servings


  • 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 large eggs
  • 2 cups packed brown sugar
  • 1/2 cup butter
  • 1/2 cup milk
  • 1/2 to 1 cup chopped pecans
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon

Nutritional Facts

1 each: 365 calories, 13g fat (7g saturated fat), 47mg cholesterol, 319mg sodium, 57g carbohydrate (28g sugars, 2g fiber), 6g protein.


  1. 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.
  2. 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.
  3. Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside.
  4. Punch dough down; divide in half. Roll each into a 12x15-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.
  5. Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter. Yield: 2 dozen.
Originally published as Caramel Pecan Rolls in Country Woman November/December 1996, p29

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Andrea User ID: 8975284 257300
Reviewed Nov. 26, 2016

"Excellent!!! Followed this recipe exactly as written except I did halve the recipe (makes 1 dozen if halved). Worth the effort and worth the calories. Will definitely be on the Thanksgiving menu every year. If eaten shortly after removal from the oven they are warm and gooey and absolutely yummy in every possible way."

elise21 User ID: 8051946 237633
Reviewed Nov. 18, 2015

"These turned out great! They were even good the second day, especially heated up."

Learningtobake2009 User ID: 8575849 235072
Reviewed Oct. 16, 2015

"Holy Moly! These are so good!"

JenniSchulzDC User ID: 7735283 14256
Reviewed Aug. 25, 2014

"I have made these as written and also by halving the recipe - same results! These do take a little more time, but I've had so many compliments and was asked where my bakery was (I'm a doctor). Just remember to flip the pan(s), as directed, or else you'll be scraping off the topping to add it to the rolls like I did the first time!"

Lainiefx User ID: 6423174 15061
Reviewed Dec. 26, 2011

"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!"

northview5 User ID: 1005428 30231
Reviewed Aug. 18, 2011

"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!"

jillanglemyer User ID: 2065875 37727
Reviewed Jul. 4, 2011 Edited Dec. 18, 2013

"These are the very best rolls I have ever made."

teresajasicko User ID: 2504478 67048
Reviewed Mar. 20, 2011

"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."

jenniedupree User ID: 1609394 24672
Reviewed Dec. 12, 2010

"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."

lthon User ID: 453349 37725
Reviewed Dec. 7, 2010

"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."

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