Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.


Recipe Summary

38 mins
2 hrs 30 mins
3 hrs 33 mins
25 mins
27 rolls


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


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.

  • 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