Total Time
Prep 20 mins
Cook 25 mins

A grand prize winner from Country Woman.

Ingredients Nutrition


  1. FOR THE DOUGH: In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently.
  2. Set aside to COOL to 120 to130 F.
  3. In a mixing bowl, combine 2 cups flour and yeast.
  4. Add cooled cornmeal mixture; beat on low until smooth.
  5. Add eggs and 1 cup of flour; mix for 1 minute.
  6. Stir in enough remaining flour to form a soft dough.
  7. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes.
  8. Place in a greased bowl, turning once to grease top.
  9. Cover and let rise in a warm place until doubled, about 1 hour.
  10. FOR THE TOPPING: Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally.
  11. Pour into TWO greased 13 x 9 x 2 inch baking pans.
  12. Sprinkle with pecans; set aside.
  13. Punch dough down; divide in half.
  14. Roll each into a 12 x 15 inch rectangle; spread with butter.
  15. Combine sugar and cinnamon; sprinkle over butter.
  16. Roll up dough from one long side; pinch seams and turn ends under.
  17. Cut each roll into 12 slices.
  18. Place 12 slices, cut side down, in each baking pan.
  19. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
  20. Bake at 375 F.
  21. for 20 to 25 minutes or until golden brown.
  22. Let cool 1 minute; invert onto a serving platter.
  23. Yield: 2 dozen.
Most Helpful

this was a grrreat receipe

froggerrj June 03, 2007

Outstanding, classic caramel roll. I followed the recipe as written, only leaving out the pecans. And they are wonderful. The rolls are soft with a good flavor and the caramel is a good, gooey tasty one. They have gone so quickly I will have to make another batch before company comes at the end of the week. Everyone has declared them winners.

Gardenforhealth December 18, 2005

These are very good - I'd prefer to say 4 1/2 stars, but that's not possible. I think I've been spoiled by Olga Drozd's other excellent recipes. I followed the recipe for ingredients and rising, but did halve it, keeping the proportions. I felt that though very flavorful, the buns were a little too firm for my expectations, and the syrup was a bit too thin. Perhaps I should have cooked it just a little after it reached the boiling point. Still, very good, and there are happy people here this morning. Thank you for sharing this recipe with us.

mianbao May 23, 2005