This is our special-occasion breakfast that has been passed down for 3 generations. The gooey caramel topping makes this a scrumptious alternative to an ordinary cinnamon roll. Serve warm.

Gallery

Recipe Summary

prep:
25 mins
cook:
38 mins
additional:
2 hrs 30 mins
total:
3 hrs 33 mins
Servings:
27
Yield:
27 rolls
Advertisement

Ingredients

27
Original recipe yields 27 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.

    Advertisement
  • Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.

  • Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.

  • Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.

  • Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.

  • Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.

  • Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.

Nutrition Facts

327 calories; protein 4.4g; carbohydrates 46.1g; fat 14.6g; cholesterol 35.2mg; sodium 202.7mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2018
I cut the recipe back to 12 servings and used a 9x13 pan. Also I kneaded the dough instead of the extra rise to save time. The topping was sticky and sweet just as you would expect and I added extra chopped pecans for what is a pecan roll without a lot of pecans? Personally I prefer butter in the dough instead of shortening but it was still very good. Read More
(2)

Most helpful critical review

Rating: 2 stars
05/21/2019
This tasted of disappointment. I followed this recipe exactly. It had very little flavor beyond sweet. Next time ( if I were to waste the time and ingredients again) I would add more cinnamon and perhaps a touch of clove or nutmeg to the filling. Unfortunately it just tasted sweet with no real flavors. No caramel no cinnamon nothing... just blah. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/02/2018
I cut the recipe back to 12 servings and used a 9x13 pan. Also I kneaded the dough instead of the extra rise to save time. The topping was sticky and sweet just as you would expect and I added extra chopped pecans for what is a pecan roll without a lot of pecans? Personally I prefer butter in the dough instead of shortening but it was still very good. Read More
(2)
Rating: 5 stars
04/20/2019
Excellent best caramel rolls in the world. The only substitution -I used a little maple syrup instead of corn syrup since I didn't have corn syrup. Made dough in the bread machine on dough cycle then shaped the rolls and let rise baked about 25 minutes. I did not bake the brown sugar and butter forgot! but they turned out really well. So I will skip that extra step. Read More
(1)
Rating: 5 stars
03/31/2019
Good! This really makes alot! I ended up using 2 9X13 pans and split them 13/14. Turned out really good. One of my pans got a little overdone-so my recommendation would be to watch oven carefully. Start with the lesser time and watch. I really wish I would have taken the one pan out sooner. I also used honey and a tsp of cream of tartar instead of the corn syrup. Read More
Advertisement
Rating: 2 stars
05/21/2019
This tasted of disappointment. I followed this recipe exactly. It had very little flavor beyond sweet. Next time ( if I were to waste the time and ingredients again) I would add more cinnamon and perhaps a touch of clove or nutmeg to the filling. Unfortunately it just tasted sweet with no real flavors. No caramel no cinnamon nothing... just blah. Read More
Advertisement