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Super Pecan Caramel Rolls

Super Pecan Caramel Rolls
These rolls are super in flavor and lightness! The sugar-cinnamon filling compliments the glazed caramel topping. For an extra-special occasion, use pecan halves.
Yield 24 rolls




  • 6 1/2 to 7 cups bread flour
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons table salt
  • 1 cup milk
  • 1 cup water
  • 1/2 cup butter or margarine
  • 2 large eggs


  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup butter or margarine (softened)


  • 2/3 cup butter or margarine
  • 2/3 cup packed brown sugar
  • 6 tablespoons light corn syrup
  • 2/3 cup coarsely chopped pecans


  • In stand mixer bowl, add 3 cups flour, yeast, 1/2 cup sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Add eggs. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare filling: Combine 1/4 cup sugar, brown sugar and cinnamon; set aside.
  • Prepare topping: In small saucepan, combine butter, brown sugar and corn syrup. Heat and stir until blended. Divide Topping between two greased 13×9-inch cake pans. Sprinkle evenly with pecans.
  • Punch down dough. Divide into 2 parts. On lightly floured surface, roll each half to a 15×12-inch rectangle. Spread with 2 TBSP softened butter; sprinkle half of Filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place on Topping in pan. Cover; let rise in warm place until indentation remains after lightly touching.
  • Preheat oven to 375°F.
  • Bake for 20 to 25 minutes until golden brown. Cover pans with foil; invert onto racks. Cool 1 minute; remove from pans. Cool.


To make cinnamon rolls: Prepare dough and filling as directed above. Omit topping. Place 12 slices in each of 2 greased 13×9-inch cake pans. Let rise and bake as directed. Remove from pans immediately; cool.
Photo by Matt Weber.

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Review & Comments

Carol Deditz | Reply

Can the caramel pecan Rolls be frozen and baked later? Or should they be baked and then frozen??
I would like to freeze them for a week.

Red Star Yeast | Reply

Hi Carol,
For best results, I would recommend either par-baking or freezing the baked rolls. Here’s a link for how-to information:

Happy baking!

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