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
For the dough
  • 6½ to 7 cups bread flour
  • 2 packages (4½ tsp, ½oz, 7g) RED STAR Active Dry Yeast
  • ½ cup sugar
  • 1½ tsp salt
  • 1 cup milk
  • 1 cup water
  • ½ cup butter or margarine
  • 2 eggs
For the filling
  • ¼ cup sugar
  • ¼ cup, packed brown sugar
  • 1 Tbsp cinnamon
  • ¼ cup butter or margarine, softened
For the topping
  • ⅔ cup butter or margarine
  • ⅔ cup, packed brown sugar
  • 6 Tbsp light corn syrup
  • ⅔ cup coarsely chopped pecans
  1. In large mixer bowl, combine 3 cups flour, yeast, ½ cup sugar and salt; mix well. In saucepan, heat milk, water and butter until warm (120°-130°F). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  2. Prepare Filling: Combine ¼ cup sugar, brown sugar and cinnamon; set aside.

  3. Prepare Topping: In small saucepan, combine butter, brown sugar and corn syrup. Heat and stir until blended. Divide Topping between 2 greased 13x9-inch cake pans. Sprinkle with nuts.

  4. Punch down dough. Divide into 2 parts. On lightly floured surface, roll each half to a 15x12-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. Bake in preheated 375°F oven for 20 to 25 minutes until golden brown. Cover pans with foil; invert onto racks. Cool 1 minute; remove from pans. Cool.

  5. Another option is to make CINNAMON ROLLS:
  6. Prepare dough and Filling as directed above. OMIT Topping. Place 12 slices in each of 2 greased 13x9-inch cake pans. Let rise and bake as directed. Remove from pans immediately; cool.

  7. Recipe featured at Thyme In Our Kitchen.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

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  1. 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.

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