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 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 13-in. x 9-in. baking pans. Sprinkle with pecans; set aside.
  4. 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.
  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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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."

redteetop User ID: 2072156 38299
Reviewed Mar. 7, 2010

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

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