Save on Pinterest

Caramel Pecan Rolls

Soft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! —Carolyn Buschkamp, Emmetsburg, Iowa
  • Total Time
    Prep: 40 min. + rising Bake: 20 min.
  • Makes
    2 dozen

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 large 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

  • 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 Facts
1 each: 365 calories, 13g fat (7g saturated fat), 47mg cholesterol, 319mg sodium, 57g carbohydrate (28g sugars, 2g fiber), 6g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Sindi
    Oct 8, 2020

    This is nothing like they sell at their store. Completely wrong texture. It should be a flaky layered bread similar to the inside of a croissant. This recipe is more like a Hot Cross Bun is in the inside.

  • Jenni
    Jul 12, 2020

    Okay! Sooooo I’ve used this recipe often and have always loved the flavor and texture. I used to live in Utah and these would rise so well there. I’ve since moved to Michigan and I can’t for the life of me get the rolls to rise or double in size no matter the flour or yeast I’ve tried. I’m wondering if it’s a humidity thing? But then I see the author of this recipe is in Iowa (where I’ve also lived but didn’t have this recipe when I lived there.) My mom thought it was weird I didn’t add the yeast to any water or wet ingredients first. And obviously, I’ve made this with great success before. I don’t want to find another recipe but I likely am going to have to.

  • Kirby
    Apr 21, 2020

    I've made this recipe several times. The rolls are sweet and moist. I now use 50% more of both the topping and filling, but that is just personal preference. This is by far my favorite sweet dough and sweet roll recipe!

  • Danny
    Nov 21, 2019

    No comment left

  • jillanglemyer
    Apr 25, 2019

    Perfect every time. I use this recipe to make raisin cinnamon rolls too.

  • psthompson1
    Jan 7, 2018

    No comment left

  • Andrea
    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
    Nov 18, 2015

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

  • Learningtobake2009
    Oct 16, 2015

    Holy Moly! These are so good!

  • JenniSchulzDC
    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!