Caramel Pecan Rolls Recipes

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CARAMEL-PECAN STICKY ROLLS



Caramel-Pecan Sticky Rolls image

Who wouldn't be happy when offered one of these rich, delicious pinwheels of warm raised yeast dough topped with pecans?

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h15m

Yield 15

Number Of Ingredients 15

3 1/2 to 4 cups all-purpose or bread flour
1/3 cup granulated sugar
1 teaspoon salt
2 packages regular active or fast-acting dry yeast (4 1/2 teaspoons)
1 cup very warm milk (120°F to 130°F)
1/4 cup butter, softened
1 egg
1 cup packed brown sugar
1/2 cup butter, softened
1/4 cup light corn syrup
1 cup pecan halves, if desired
1/2 cup chopped pecans or raisins, if desired
1/4 cup granulated sugar or packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, softened

Steps:

  • In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
  • Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves.
  • In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
  • Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
  • Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
  • Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

Nutrition Facts : Calories 380, Carbohydrate 51 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Roll, Sodium 260 mg

GRANDMOTHER STOUGAARD'S CARAMEL PECAN SWEET ROLLS



Grandmother Stougaard's Caramel Pecan Sweet Rolls image

This is an Stougaard old family favorite. Not the easiest to make, but well worth the trouble. Gooey and sweet. Best eaten fresh from the oven. I usually double the recipe, because if you go to the trouble to make yeast rolls--make lots. Milk can also be warmed in the microwave.

Provided by Snuffles

Categories     Bread     Yeast Bread Recipes

Time 3h30m

Yield 12

Number Of Ingredients 16

½ cup milk
½ teaspoon white sugar
½ teaspoon salt
¼ cup margarine
⅛ cup warm water (110 degrees F)
1 (.25 ounce) envelope active dry yeast
1 egg
2 ½ cups all-purpose flour, or as needed
2 tablespoons margarine, softened
¼ cup white sugar
1 teaspoon ground cinnamon
2 tablespoons light corn syrup
1 ½ tablespoons water
3 tablespoons margarine
¾ cup packed brown sugar
½ cup pecan halves

Steps:

  • Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
  • Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
  • In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
  • Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
  • On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.

Nutrition Facts : Calories 293.8 calories, Carbohydrate 42 g, Cholesterol 16.3 mg, Fat 12.6 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 209.3 mg, Sugar 19.5 g

CARAMEL PECAN ROLLS



Caramel Pecan Rolls image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 2 dozen.

Number Of Ingredients 18

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

Steps:

  • 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 : Calories 365 calories, Fat 13g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (28g sugars, Fiber 2g fiber), Protein 6g protein.

CARAMEL-PECAN CINNAMON ROLLS



Caramel-Pecan Cinnamon Rolls image

These irresistible rolls are perfect as an Easter brunch idea! - Louis Jacobsen, Dallas, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 15 servings.

Number Of Ingredients 16

2 packages (1/4 ounce each) active dry yeast
1 cup warm 2% milk (110° to 115°)
2 large eggs, room temperature
5 tablespoons butter, melted
1/2 cup sugar
1 teaspoon salt
5 cups all-purpose flour
CARAMEL SAUCE:
1 cup butter, cubed
2 cups packed brown sugar
1/4 cup corn syrup
1/2 to 3/4 cup chopped pecans
FILLING:
2 tablespoons butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; 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., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.

Nutrition Facts : Calories 533 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 389mg sodium, Carbohydrate 80g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.

OVERNIGHT CARAMEL PECAN ROLLS



Overnight Caramel Pecan Rolls image

These are easy and very good! They can be made and then cooked in the morning and make great hot rolls for special mornings (like Christmas or Easter). I have had a lot of compliments on these. Everyone will think that you got up very early to make these rolls because they are hot in the morning! I use my bread machine for the dough part, makes it very easy!

Provided by ERIBERRY

Categories     Bread     Yeast Bread Recipes

Time 16h40m

Yield 24

Number Of Ingredients 16

2 cups milk
2 (.25 ounce) packages active dry yeast
½ cup warm water
⅓ cup white sugar
⅓ cup vegetable oil
1 tablespoon baking powder
2 teaspoons salt
1 egg
7 cups all-purpose flour
1 cup packed brown sugar
½ cup butter
2 tablespoons light corn syrup
1 cup pecan halves
¼ cup butter, softened
½ cup white sugar
1 ½ tablespoons ground cinnamon

Steps:

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
  • When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
  • Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.

Nutrition Facts : Calories 327.3 calories, Carbohydrate 47.4 g, Cholesterol 24.6 mg, Fat 13.3 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 4.8 g, Sodium 292.7 mg, Sugar 17.6 g

GRANDMA BLAIR'S PECAN CARAMEL ROLLS



Grandma Blair's Pecan Caramel Rolls image

Provided by Food Network

Categories     dessert

Time 10h30m

Number Of Ingredients 13

1 package dry yeast
1 cup warm water
1/4 cup granulated sugar
1 teaspoon salt
2 tablespoons melted margarine
1 egg
3 1/4 to 3 1/2 cups flour
1/3 cup margarine
1/2 cup brown sugar
1 tablespoon corn syrup
2/3 to 1 cup pecan halves
1/2 cup granulated sugar
2 teaspoon freshly ground cinnamon

Steps:

  • In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
  • Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.

CARAMEL-PECAN STICKY ROLLS (LIGHTER RECIPE)



Caramel-Pecan Sticky Rolls (lighter recipe) image

Who said that caramel rolls have to be high in fat and calories? This lighter version of a favorite indulgence keeps flavor high while cutting back on some of the fat found in other breakfast rolls.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h15m

Yield 15

Number Of Ingredients 11

3 1/2 to 4 cups Gold Medal™ all-purpose flour or Better for Bread™ flour
1/3 cup granulated sugar
1 teaspoon salt
2 packages regular or quick active dry yeast
1 cup very warm milk, (120°F to 130°F )
1/3 cup stick margarine, softened
1 egg
2 tablespoons stick margarine, softened
1/2 cup chopped pecans or raisins, if desired
1/4 cup granulated sugar or packed brown sugar
1 teaspoon ground cinnamon

Steps:

  • Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat with electric mixer on low speed 1 minute, scaping bowl frequently. Beat on medium speed 1 minute, scaping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
  • Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour 30 minutes or until double. Dough is ready if indentation remains when touched.
  • Grease bottom and sides of rectangular pan, 13x9x2 inches. Punch down dough. Flatten with hands or rolling pin into rectangle, 15x10 inches, on lightly floured surface. Spread with 2 tablespoons margarine. Mix pecans, 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over margarine. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double.
  • Heat oven to 350°F.
  • Bake 30 to 35 minutes or until golden brown. Remove from pan to wire rack. Cool 10 minutes. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Roll, Sodium 250 mg

EASY CARAMEL PECAN ROLLS



Easy Caramel Pecan Rolls image

Make and share this Easy Caramel Pecan Rolls recipe from Food.com.

Provided by Seabass

Categories     Breads

Time 45m

Yield 12 rolls

Number Of Ingredients 9

1 cup pecan halves
2/3 cup packed brown sugar
1/2 cup light corn syrup
2 tablespoons margarine or 2 tablespoons butter, melted
4 cups Bisquick reduced-fat baking mix
1 1/4 cups skim milk
2 tablespoons margarine or 2 tablespoons butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 400.
  • Stir pecans, 2/3 cup brown sugar, the corn syrup and 2 tablespoons melted margarine in rectangular pan, 13X9X2 inches; spread evenly.
  • Stir Bisquick and milk until dough forms; beat 20 strokes.
  • Place on surface dusted with Bisquick; gently roll in Bisquick to coat.
  • Shape into ball; knead 10 times.
  • Roll dough into 15X9 inch rectangle.
  • Spread 2 tablespoons softened margarine over dough.
  • Stir together 1/2 cup brown sugar and the cinnamon; sprinkle over dough.
  • Roll up dough tightly, beginning at 15-inch side.
  • Pinch edge of dough into roll to seal.
  • Cut into twelve 1 1/4-inch slices.
  • Arrange with cut sides down on mixture in pan.
  • Bake 25 to 30 minutes or until golden brown.
  • Immediately turn upside down onto heatproof serving plate; let pan remain over rolls for a few minutes.
  • Serve warm.

Nutrition Facts : Calories 222.7, Fat 9.8, SaturatedFat 1.2, Cholesterol 0.5, Sodium 76.6, Carbohydrate 34.5, Fiber 0.9, Sugar 24.7, Protein 1.8

CARAMEL PECAN ROLLS



Caramel Pecan Rolls image

Make and share this Caramel Pecan Rolls recipe from Food.com.

Provided by Olha7397

Categories     Yeast Breads

Time 45m

Yield 2 dozen

Number Of Ingredients 16

2 cups milk
1/2 cup water
1/2 cup sugar
1/2 cup butter
1/3 cup cornmeal
2 teaspoons salt
7 -7 1/2 cups all-purpose flour, divided
2 (1/4 ounce) packages active dry yeast
2 eggs
2 cups packed brown sugar
1/2 cup butter
1/2 cup milk
1/2-1 cup chopped pecans
1/4 cup butter, softened
1/2 cup sugar
2 teaspoons ground cinnamon

Steps:

  • FOR THE DOUGH: In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently.
  • Set aside to COOL to 120 to130 F.
  • 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; knead until smooth and elastic, about 6 to 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.
  • FOR THE TOPPING: Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally.
  • Pour into TWO greased 13 x 9 x 2 inch baking pans.
  • Sprinkle with pecans; set aside.
  • Punch dough down; divide in half.
  • Roll each into a 12 x 15 inch 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 F.
  • for 20 to 25 minutes or until golden brown.
  • Let cool 1 minute; invert onto a serving platter.
  • Yield: 2 dozen.

Nutrition Facts : Calories 4383.5, Fat 156.2, SaturatedFat 83.9, Cholesterol 559.2, Sodium 3469.1, Carbohydrate 686.5, Fiber 18.6, Sugar 314.5, Protein 69.7

NANA'S CARAMEL PECAN ROLLS



Nana's Caramel Pecan Rolls image

Gina: I don't know if any of you have an appetizer before breakfast, but that's what we sometimes do in our house, and it sure is fun. 'Course, when we do, the only appetizer we make is Nana's Caramel Pecan Rolls. Nana was my godmother, who lived across the street from us while we were growing up. Nana is one of the best cooks in our family, and one of our most cherished matriarchs. She took care of me from the time I was six months old until I started school. Later, Nana took care of Shelbi when she was a baby. Nana always made the best caramel pecan rolls, and when we didn't want to make them ourselves, we'd call her and request a batch for a special Sunday breakfast. After making these, you'll know why.

Yield 9 large rolls

Number Of Ingredients 13

Two 1/4-ounce packages active dry yeast
1/2 cup sugar
3/4 cup warm water
2 large eggs
1 1/4 teaspoons salt
4 1/2 cups flour, plus more for work surface
1/2 cup unsalted butter, melted
Vegetable oil, for greasing
1 cup unsalted butter, softened
3/4 cup firmly packed light-brown sugar
1 tablespoon ground cinnamon
1 cup pecans, chopped
1/2 cup raisins

Steps:

  • Combine the yeast, 1 tablespoon of the sugar, and the warm water in the bowl of a standing mixer fitted with the dough hook, and let sit for 5 minutes, until foamy. In a medium mixing bowl, whisk together the eggs, remaining sugar, and salt. Turn the mixer on low, and pour the egg mixture over the yeast; mix until well combined, about 1 minute. Add 1 1/2 cups of the flour, and mix until smooth. Add the melted butter, and mix well. Add the remaining 3 cups flour, 1 cup at a time, and mix until the dough has a smooth, elastic texture.
  • Lightly oil another large bowl. Place the dough in the bowl; turn to coat with oil. Cover the bowl with plastic wrap, then cover with a kitchen towel. Let the dough rise in a warm, draft-free area until doubled in volume, about 1 1/2 hours (or, at this point, the dough can be refrigerated overnight, then rolled out and filled the next day).
  • Meanwhile, make the filling. Combine the softened butter, brown sugar, and cinnamon in a medium mixing bowl.
  • After the dough has risen, turn it out onto a lightly floured work surface, and roll it into a 12 × 15-inch rectangle (the size of a half-sheet tray). Using a rubber spatula, spread 1/2 cup of the butter mixture evenly over the dough. Sprinkle the butter with 1/2 cup of the pecans and the raisins. Starting with the long edge, roll the dough, jelly roll-style, into a large pinwheel cylinder. Cut the cylinder into nine equal rolls.
  • Lightly grease a 9 × 13-inch cake pan, then spread the remaining butter mixture evenly over the bottom of the pan and sprinkle with the remaining 1/2 cup pecans. Arrange the dough slices in staggered rows of three (pinwheel swirl side down), three across and three down on top of the butter mixture. Press each dough piece lightly to spread into an even circle. The slices in the rows across should just touch; there will be a space between the rows down. Cover the pan with plastic wrap and allow the dough to rise in a warm, draft free spot for 45 minutes to an hour, until the rolls have doubled in bulk.
  • Preheat the oven to 350°F.
  • Bake the rolls, uncovered, for 20 to 25 minutes, until the tops are golden brown. Remove the pan from the oven and cool for 5 minutes on a baking rack. Using a sharp knife, cut around the sides of pan. Place a large baking sheet over the pan. Using oven mitts, hold the baking sheet and pan together tightly and flip over, releasing the cinnamon rolls onto the baking sheet (use a rubber spatula to scrape any remaining buttery syrup or nuts onto the tops of the rolls). Serve the cinnamon rolls warm or at room temperature.

PECAN CARAMEL ROLLS



Pecan Caramel Rolls image

Developed this recipe for RSC #10. Prep time includes rising time. Make the night prior and enjoy piping hot caramel rolls for breakfast (see note at end of directions). Enjoy!

Provided by Galley Wench

Categories     Yeast Breads

Time 2h20m

Yield 12 rolls

Number Of Ingredients 16

3 1/2-4 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
2 eggs
2 tablespoons butter, softened
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup golden raisin
1/2 cup melted butter
1/4 cup maple syrup
1 cup packed brown sugar
3/4 cup pecans, toasted
1/2 cup whipping cream

Steps:

  • In a mixing bowl combine 1-1/2 cups of the flour and yeast; set aside.
  • In a saucepan heat milk, 1/3 cup butter, sugar, and salt until warm (120°degrees F) and butter is almost melted. Add to flour mixture along with eggs.
  • Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.
  • Turn dough out onto a lightly floured surface (or use dough hook on KA). Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (approximately 5 minutes kneading).
  • Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1-1/2 hours). Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes.
  • Spread pecans on non-stick cookie sheet in a single layer and toast in 350 degree oven for 8-10 minutes.
  • Spray a 13x9x2-inch baking pan with non-stick cooking spray. Add melted butter to baking pan (I actually put the pan and butter in the oven for a few minutes to melt). Drizzle maple syrup over butter, and sprinkle brown sugar and pecans on mixture; set aside.
  • Roll dough into 18x10-inch rectangle. Spread with softened butter. Combine brown sugar and cinnamon; sprinkle onto dough. Sprinkle with raisins. Tightly roll up into a spiral, starting from a long side. Pinch seams to seal. Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the prepared baking pan. Pour whipping cream over rolls. Cover and let rise until nearly double (about 30 to 40 minutes).
  • Bake in a 350 degree for 25 to 30 minutes or until golden. Invert rolls onto serving platter. Cool slightly before serving.
  • Makes 12 rolls.
  • Make ahead tip: Up to 24 hours ahead, make and shape rolls. Cover with oiled waxed or parchment paper; then with plastic wrap. Chill in the refrigerator for 2 to 24 hours. Before baking, let stand for 20 minutes at room temperature.

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CARAMEL PECAN STICKY BUNS RECIPE - PILLSBURY.COM
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2016-09-02 Steps. Heat oven to 350°F. In ungreased 9-inch square pan, mix brown sugar and melted butter. Sprinkle with pecans. Separate dough into 5 rolls; set icing aside. Place rolls on top of pecan-butter mixture in pan. Bake …
From pillsbury.com
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EASY CARAMEL PECAN ROLLS - CRAZY FOR CRUST
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2019-03-04 Pinch them together creating a large rectangle. Spread a little butter (about 2 teaspoons) over the entire rectangle. Mix granulated sugar and cinnamon in a small bowl. Sprinkle over butter, then sprinkle with 1/3 cup of …
From crazyforcrust.com
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EASY STICKY CARAMEL PECAN ROLLS - EASY PEASY PLEASY
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2018-10-11 Heat oven to 350 degrees. Spray the bottom of a 9×13 pan with non-stick spray. Place frozen rolls, equally spaced, in the pan 3 across and 5 down. Sprinkle dry pudding mix all over rolls. Melt butter in the microwave for …
From easypeasypleasy.com
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CARAMEL PECAN CINNAMON ROLLS | I HEART RECIPES
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2017-04-05 Flatten the dough. Preheat oven to 375 F. Now in a large bowl combine 1 1/2 stick of butter, 1/2 cup brown sugar, 1/4 cup granulated sugar, cinnamon, and nutmeg. Mix until well combined, then slather on top of the …
From iheartrecipes.com
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PETITE CARAMEL PECAN ROLLS RECIPE - PILLSBURY.COM
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Starting at shorter side, roll up each rectangle; pinch edges to seal. Cut each roll into 4 slices. Place cut side down over brown sugar mixture in pan. Bake 20 to 27 minutes or until golden brown. Cool in pan 1 minute; turn upside down onto …
From pillsbury.com
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CARAMEL PECAN ROLLS - THE MIDNIGHT BAKER
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2019-03-17 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 a greased 13x9-in. baking pan. Sprinkle with pecans; …
From bakeatmidnite.com
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SHORTCUT CARAMEL PECAN CINNAMON ROLLS - SOUTHERN BITE
2021-10-21 I’m a big fan of the whole idea of semi-homemade recipes. It’s about taking a good convenience product and making it even better. In this case, we amp up those canned cinnamon rolls with a super simple, but crazy delicious, homemade caramel sauce and toasted pecans.
From southernbite.com
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CARAMEL PECAN ROLLS
Sheet the dough ¼” thick by 18″ wide. Brush lightly with water. Sprinkle on the cinnamon filling mixture (see recipe above). Roll the dough into logs. Cut them into 2 oz. pieces. In a full sheet baking pan, smear a layer of Best Brands Karmel Hon-E-Glaze about 1/8” thick. Use a pan extender if you have one. Cover the glaze with diced pecans.
From bakemark.com
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CARAMEL PECAN ROLLS – MODERN HONEY
2018-10-06 Use a very sharp knife to cut into 12 slices. Place facing up in prepared dish with caramel pecan filling on the bottom. Cover with plastic wrap and let double in size, about 2 hours. After the rising process, the rolls should be puffy and touch each other. While the dough is rising, preheat oven to 350 degrees.
From modernhoney.com
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{OVERNIGHT} CARAMEL PECAN CINNAMON ROLLS - MOM ON TIMEOUT
2018-09-27 Approximately 1 hour. Meanwhile, combine the sugar and cinnamon for the filling. Chop the pecans and melt the butter. Once dough has risen, lightly flour a large cutting board. Punch down down and roll out to approximately 12 x 16 inches. Spread on the melted butter and sprinkle the sugar and cinnamon mixture.
From momontimeout.com
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CARAMEL PECAN ROLLS - DASH OF SANITY
2021-10-21 Make caramel sauce by melting 3/4 cup butter in a saucepan. Whisk in brown sugar and cook until dissolved and smooth. Pour into the greased 9×13 pan and top with 1/2 cup of pecans. Place the roll slices on top of the pecans and caramel. Let rise until doubled, about 20-30 minutes. Bake at 350°F for 25 minutes.
From dashofsanity.com
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SUGAR FREE CARAMEL PECAN CINNAMON ROLLS
Use a rolling pin to roll the dough into a 16” x 20” rectangle. In a medium mixing bowl combine the melted butter with the brown sugar alternative, spices, and chopped pecans. The mixture should resemble a thick caramel. Spread ⅓ of the mixture into the bottom of …
From thesugarfreediva.com
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EASY AND DELICIOUS CARAMEL PECAN ROLLS - PRETTY PROVIDENCE
2018-12-03 The twist method is a signature move of mine from my best cinnamon rolls ever, and it works just as well in this recipe! The twist makes it so that the filling spreads evenly over the whole roll, and you don’t have issues with it being crispy on the outside doughy on the inside.
From prettyprovidence.com
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FISHER NUTS | RECIPE | QUICK & EASY PECAN CARAMEL ROLLS
Roll dough starting from long side into long tube. Cut into 9 spirals. Combine remaining 3 Tbsp. butter and ½ cup brown sugar with corn syrup and water. Spread into lightly greased 8 or 9-inch baking pan. Sprinkle with pecans. Place rolls cut-side down in prepared pan. Bake in a 375°F oven 20 to 22 min. or until browned.
From fishernuts.com
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CARAMEL PECAN ROLLS RECIPE | MYRECIPES
Step 1. MIX 1 cup butter, sugar and salt in a large bowl. Add eggs. In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add water. Mix well and add an additional 3 1/2 to 4 cups of flour, 1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface.
From myrecipes.com
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CARAMEL PECAN ROLLS
2007-06-25 Plant These Easy-to-Grow Flowers This Spring. 3
From lifestorage.homelinux.net
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CARAMEL PECAN CINNAMON ROLLS RECIPE - DINNER, THEN DESSERT
2021-03-24 Cinnamon Roll Dough. In a small saucepan heat the milk and butter to 110 degrees (warm to touch). Into your stand mixer add the yeast and milk and whisk and let sit for one minute. Add 6 cups of the flour, sugar, salt and eggs to the stand mixer.
From dinnerthendessert.com
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EASY CARAMEL PECAN CINNAMON ROLLS - TOGETHER AS FAMILY
2021-11-15 Working with one bread loaf at a time, spread half of the brown sugar mixture. Repeat with the other bread loaf. Roll up the dough starting at the longer side. Cut each log into 8 pieces. Place the 16 cinnamon rolls on top of the pecans in the baking dish. Do 4 rows of cinnamon rolls with 4 in each row.
From togetherasfamily.com
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CARAMEL-PECAN ROLLS | BETTER HOMES & GARDENS
Bake in a 375 degree F oven, uncovered, until golden, allowing 25 to 30 minutes for unchilled rolls and 30 to 35 minutes for chilled rolls. If necessary, cover rolls with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack for 5 minutes. Loosen edges; invert onto a serving platter. Serve warm. Makes 12 rolls.
From bhg.com
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CARAMEL PECAN PIE ROLLS — BUNS IN MY OVEN
2014-09-29 Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Do not skip this step as some of the caramel will seep out of the pinwheels and they will stick to your pan if it's not lined with parchment. Unroll the pie crust to lay flat. Spread the caramel sauce over the pie crust in a very thin layer. Sprinkle with the nuts.
From bunsinmyoven.com
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CARAMEL PECAN ROLLS • LOVE FROM THE OVEN
2012-12-20 Bake Caramel Pecan Rolls at 325°F for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 13 x 9-inch pans. Cool slightly before turning out of pan. Cool slightly before turning out of pan. To Freeze: Follow recipe as recommended up to and including when rolls are shaped and placed in pan.
From lovefromtheoven.com
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CARAMEL PECAN CINNAMON ROLLS - SPACESHIPS AND LASER BEAMS
2021-12-24 Instructions. Preheat the oven to 400°F or the temperature indicated on cans of cinnamon rolls. Sprinkle the chopped pecans evenly across the bottom of a greased 9×13-inch glass casserole dish. Pour caramel sauce evenly over the pecans.
From spaceshipsandlaserbeams.com
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CARAMEL PECAN TART RECIPE | SOUTHERN LIVING
15 hours ago Cool on a wire rack 15 minutes or until completely cool. Step 2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom. Step 3.
From southernliving.com
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CARAMEL PECAN ROLLS RECIPE | MYRECIPES
Step 2. Sprinkle 1/4 cup flour over work surface. Turn dough out; knead until smooth and elastic (about 8 minutes). Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Step 3. Punch dough down; roll to a 24- x 6-inch rectangle.
From myrecipes.com
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CARAMEL PECAN CINNAMON ROLLS - KARO
Directions. Heat milk until warm (100-110 ° F). Add sugar, salt and eggs. Mix and add yeast and butter. Let stand 5 minutes. Add flour 1 cup at a time, stirring in as much of the flour as possible with a wooden spoon. Turn dough out onto a lightly floured surface; knead in enough remaining flour to make a moderately soft dough that is smooth ...
From karosyrup.com
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CREAMY CARAMEL-PECAN ROLLS | BETTER HOMES & GARDENS
Directions. Grease two 9 x 1-1/2-inch round baking pans; set pans aside. For topping, in a small bowl stir together powdered sugar and whipping cream; divide evenly between prepared baking pans. Sprinkle pecans evenly over sugar mixture. In another small bowl stir together brown sugar and cinnamon; set aside.
From bhg.com
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EASY CARAMEL PECAN STICKY ROLLS - MELISSASSOUTHERNSTYLEKITCHEN.COM
2016-05-20 Preheat the oven to 350°F. In a 10-inch cast iron skillet or similar over medium-high cook the light brown sugar, butter, corn syrup, cinnamon and salt together. Bring to boil and then allow to bubble over medium-high for 1 minute until the sugar has completely dissolved. Remove from the heat and add the vanilla.
From melissassouthernstylekitchen.com
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GRANDMA'S OLD FASHIONED CARAMEL STICKY BUNS - KITCHEN DIVAS
2020-02-22 How to Make Grandma’s Sticky Buns Recipe. In a large bowl, using a stand or handheld mixer, combine 1 ½ cups flour, sugar, yeast and salt. Set aside. In a small saucepan combine milk, water and butter. Heat gradually until butter melts and mixture is warm.
From kitchendivas.com
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CARAMEL PECAN CINNAMON ROLLS RECIPE | ALL THINGS MAMMA
2021-09-09 Roll Out the Dough. Place the dough on your floured work surface, then use a rolling pin to roll it into a 16×20-inch rectangle. 5. Make the Filling. Combine the melted butter with the brown sugar, spices, and pecans in a large bowl. The mixture will resemble a thick caramel. 6. Make the Cinnamon Rolls.
From allthingsmamma.com
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EASY OVERNIGHT CARAMEL PECAN ROLLS | RECIPE | RADA CUTLERY
Place the frozen rolls in cold oven and let sit overnight. This gives the rolls time to thaw and rise before baking – resulting in light and delicious rolls! In the morning, with the rolls still in the cold oven, set the oven to 325 degrees and bake for 25 minutes or until nicely browned. Remove the pan from the oven.
From radacutlery.com
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Top Asked Questions

Can you roll out a caramel pecan roll?
Here’s the dough after it has chilled, ready to roll out. It is still soft, but it’s easy enough to roll it out in order to shape your beautiful Caramel Pecan Rolls. Just don’t take forever with the rolling process; if it becomes too warm it will be too soft and sticky to slice the rolls.
How do you add pecans to caramel sauce?
(You are going to add HALF the pecans to the roll filling, and the other half to the caramel sauce; read on.) In a medium bowl, combine 1/3 cup granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon. Add in a dash of nutmeg if you like. Once the pecans have cooled, toss about HALF of them into the mixture.
How do you make pecan cookies with pecans?
Place pecan halves upside down in rows over the sugar mixture. Set aside. On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log.
How to cook caramel rolls in the oven?
Directions. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.

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