Servings
Font
Back
0 from 15 votes

Caramel Pecan Rolls

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
1 hr
Cook Time
1 d 1 hr
Total Time
1 d 3 hrs
Servings: 24 rolls
Course: Dessert , Breakfast
Cuisine: American

Ingredients

Rolls:
  • 1 cup butter softened
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2 eggs
  • 3 envelopes Fleischmann's® RapidRise Yeast (or 6 3/4 tablespoons measured)
  • 7-1/2 to 8 cups flour
  • 2-1/4 cups very warm water 120° to 130°F - but not hotter
  • 9 tablespoons butter melted
  • 1 cup sugar
  • 2 tablespoons Spice Islands® Ground Saigon Cinnamon
  • 2 cups Chopped Pecans this equals 8 ounces
Caramel Syrup:
  • 2 cups butter
  • 2 cups brown sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 1-1/4 teaspoons Spice Islands® Pure Vanilla Extract
  • 3 cups whole pecans this equals 12 ounces

Instructions

    Cup of Yum
  1. For Rolls:
  2. 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.
  3. 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. Knead until smooth.
  4. Cover and let dough rest 10 minutes. Divide dough into 3 equal portions.
  5. Roll each portion out to an 14 x 8-inch rectangle on a lightly floured surface. Brush each with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon. Sprinkle 1/3 cup cinnamon sugar and 2/3 cup chopped pecans on each rectangle. Roll up from long side. Cut each roll into 8 slices.
  6. For Caramel Syrup:
  7. Melt butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended. Place 1 cup caramel syrup and 1 cup pecans in each of three 13 x 9-inch pans. (Or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans). Place 8 rolls per 13 x 9-inch pan, or 4 rolls per 8-inch pan, cut side down. Cover; let rise until double, about 45 to 50 minutes.
  8. 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.
  9. To Freeze: Follow recipe as recommended up to and including when rolls are shaped and placed in pan. Tightly wrap rolls and pan with plastic wrap and foil. For best flavor, thaw and bake within one week of freezing.
  10. To Thaw: Place pan of rolls covered in refrigerator overnight. Remove from refrigerator and continue the thaw and rise process at room temperature. When thawing at room temperature, allow at least 2 hours for rolls to rise after removing from the refrigerator. If rolls are not rising, boil a pot of water, remove from heat, cover the pot with a wire rack and place pan of rolls, covered with a cloth on top of rack. The steam will warm the dough to speed the rising process. Once the rolls have doubled in size, bake according to recipe.

Nutrition Information

Calories 599kcal (30%) Carbohydrates 53g (18%) Protein 5g (10%) Fat 43g (66%) Saturated Fat 19g (95%) Polyunsaturated Fat 6g Monounsaturated Fat 16g Trans Fat 1g Cholesterol 86mg (29%) Sodium 425mg (18%) Potassium 147mg (4%) Fiber 3g (12%) Sugar 37g (74%) Vitamin A 872IU (17%) Vitamin C 0.2mg (0%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 24rolls

Amount Per Serving

Calories

% Daily Value*

Calories 599kcal 30%
Carbohydrates 53g 18%
Protein 5g 10%
Fat 43g 66%
Saturated Fat 19g 95%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 16g 80%
Trans Fat 1g 50%
Cholesterol 86mg 29%
Sodium 425mg 18%
Potassium 147mg 3%
Fiber 3g 12%
Sugar 37g 74%
Vitamin A 872IU 17%
Vitamin C 0.2mg 0%
Calcium 44mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.