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Caramel Pecan Rolls Recipe

Caramel Pecan Rolls Recipe

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. YIELD:24 servings

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

  • 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.

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.