Caramel Pecan Rolls
Total TimePrep: 40 min. + rising Bake: 20 min.
- 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 Nellie’s Free Range 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
- 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 13x9-in. baking pans. Sprinkle with pecans; set aside.
- 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.
- Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.
Nutrition Facts1 each: 365 calories, 13g fat (7g saturated fat), 47mg cholesterol, 319mg sodium, 57g carbohydrate (28g sugars, 2g fiber), 6g protein.
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.
Nov 18, 2015
These turned out great! They were even good the second day, especially heated up.
Oct 16, 2015
Holy Moly! These are so good!
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!
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!
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!
Jul 4, 2011
These are the very best rolls I have ever made.
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.
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.
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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