September 18th, 2012

Caramel Pecan Rolls

Am I the only one that gets cravings that will not go away until satisfied?  My husband thinks I am crazy.  I will crave a food and I will think about it for weeks until I finally get to enjoy whatever it is at the time.  Well, these rolls were my craving for quite some time.  I just never could find the time to make them.  So, I blocked out my Saturday to enjoy one several of these delicious Caramel Pecan Rolls fresh from the oven.  {And then a couple more later that night.}  I am pretty sure I ate way too many of these over the weekend.

Of course, these are best fresh from the oven, but no worries.  Just pop them in the microwave for a few seconds just to warm up the caramel sauce and they are still divine!

Caramel Pecan Rolls


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


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

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.

Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.

*Recipe from Taste of Home Winning Recipes Cookbook.

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6 Responses to “Caramel Pecan Rolls”

  1. Seriously didn’t know I even wanted one of these until just now…I am going to have to make these soon!

  2. I know exactly what you mean-I always have food cravings. You would think I was pregnant. So glad I am not alone in this.

  3. YUM

  4. Found this on pinterest and I can not wait to try them.

  5. These are going to be perfect for my brunch next weekend.

  6. Holy Cow- I think I am in love. We made these rolls and everyone loved them.


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