Giant Upside-Down Pecan Rolls Recipe

5 1 1
Giant Upside-Down Pecan Rolls Recipe
Giant Upside-Down Pecan Rolls Recipe photo by Taste of Home
Publisher Photo

Giant Upside-Down Pecan Rolls Recipe

Read Reviews
5 1 1
Publisher Photo
I like to keep a baked batch of these extra-large sweet rolls in the freezer to surprise my family on weekends. To reheat, thaw in the refrigerator overnight, wrap in foil and bake at 350° for 20 to 30 minutes or until heated through.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 35 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-3/4 cups sugar, divided
  • 1 teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 4-3/4 to 5-1/4 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 cup chopped pecans
  • BROWN SUGAR-NUT SYRUP:
  • 1 cup packed dark brown sugar
  • 1/4 cup butter or margarine
  • 2 tablespoons water
  • 1 cup pecan halves
  • EGG WASH:
  • 1 egg white
  • 1 teaspoon water

Directions

In a mixing bowl, dissolve yeast in warm water. Add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk and 3 cups flour. Beat on medium speed for 5 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; 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 1-1/2 hours. Punch dough down. Turn onto lightly floured surface. Roll into a 24-in. x 18-in. rectangle. Melt remaining butter; brush over dough. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. Sprinkle with pecans. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut into six slices.
For syrup, combine brown sugar, butter and water in a saucepan. Bring to a boil; boil and stir for 1 minute. Pour into a greased 13-in. x 9-in. baking. Arrange pecan halves, flat side up, over syrup. Place rolls, cut side down, over pecans. Press down gently. Cover and let rise until doubled, about 1 hour.
Beat egg white and water; brush over rolls. Bake at 350° for 35-40 minutes or until golden brown. Immediately invert onto a serving platter. Yield: 6 rolls.
Originally published as Giant Upside-Down Pecan Rolls in Best of Country Breads 2000, p76

Nutritional Facts

1 each: 1084 calories, 38g fat (8g saturated fat), 91mg cholesterol, 509mg sodium, 176g carbohydrate (96g sugars, 7g fiber), 16g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-3/4 cups sugar, divided
  • 1 teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 4-3/4 to 5-1/4 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 cup chopped pecans
  • BROWN SUGAR-NUT SYRUP:
  • 1 cup packed dark brown sugar
  • 1/4 cup butter or margarine
  • 2 tablespoons water
  • 1 cup pecan halves
  • EGG WASH:
  • 1 egg white
  • 1 teaspoon water
  1. In a mixing bowl, dissolve yeast in warm water. Add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk and 3 cups flour. Beat on medium speed for 5 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; 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 1-1/2 hours. Punch dough down. Turn onto lightly floured surface. Roll into a 24-in. x 18-in. rectangle. Melt remaining butter; brush over dough. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. Sprinkle with pecans. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut into six slices.
  2. For syrup, combine brown sugar, butter and water in a saucepan. Bring to a boil; boil and stir for 1 minute. Pour into a greased 13-in. x 9-in. baking. Arrange pecan halves, flat side up, over syrup. Place rolls, cut side down, over pecans. Press down gently. Cover and let rise until doubled, about 1 hour.
  3. Beat egg white and water; brush over rolls. Bake at 350° for 35-40 minutes or until golden brown. Immediately invert onto a serving platter. Yield: 6 rolls.
Originally published as Giant Upside-Down Pecan Rolls in Best of Country Breads 2000, p76

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGiant Upside-Down Pecan Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
atucker69 User ID: 4284415 80384
Reviewed Oct. 12, 2010

"This is AMAZING! I have made it every year for Easter morning and there is never any left."

Loading Image