Caramel Pecan Rolls

"A grand prize winner from Country Woman."
photo by Dani Jean photo by Dani Jean
photo by Dani Jean
Ready In:
2 dozen




  • 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.

Questions & Replies

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  1. this was a grrreat receipe
  2. 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.
  3. 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.
  4. Pleasant classic taste. I forgot to let it rise the second time in the topping, but it turned out nontheless just less gooey than it probably would've been. The glaze on it looks real pretty. I cut them in half before cooking and added extra filling for my sweet tooth. I think these, without the rising in the topping, would be a great plate for a party



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