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caramel pecan rolls

(2)
AnnaLB avatar
Recipe by
Anna Bracey
@AnnaLB
Olympia, WA

I have seen a "semi" home made version of this, but this is the way my grandmother used to make them! So tasty!!

read more
(2)
yield serving(s)
prep time 1 Hr 45 Min
cook time 25 Min

Ingredients For caramel pecan rolls

  • 2 c
    milk
  • 1/2 c
    water
  • 1/2 c
    sugar
  • 1/2 bunch
    butter or margarine
  • 1/3 c
    cornmeal
  • 2 tsp
    salt
  • 7-7 1/2 c
    all purpose flour, divided
  • 2 pkg
    (1/4 oz ea) active dry yeast
  • 2
    eggs
  • topping
  • 2 c
    packed brown sugar
  • 1/2 c
    butter or margarine
  • 1/2 c
    milk
  • 1-1 1/2 c
    chopped pecans
  • filling
  • 1/4 c
    butter or margarine, softened
  • 1/2 c
    sugar
  • 2 tsp
    cinnamon

How To Make caramel pecan rolls

  • 1
    In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120-130 degrees. In a mixing 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 onto a floured board; kneed 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 13x9x2 baking pans. Sprinkle with pecans; set aside. Punch dough down; divide in half. Roll each into a 12x15 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 degrees for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.
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