This is an Stougaard old family favorite. Not the easiest to make, but well worth the trouble. Gooey and sweet. Best eaten fresh from the oven. I usually double the recipe, because if you go to the trouble to make yeast rolls--make lots. Milk can also be warmed in the microwave.

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
2 hrs 30 mins
total:
3 hrs 30 mins
Servings:
12
Yield:
12 rolls
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.

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  • Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.

  • In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.

  • Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.

  • On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.

Nutrition Facts

294 calories; protein 4.3g; carbohydrates 42g; fat 12.6g; cholesterol 16.3mg; sodium 209.3mg. Full Nutrition
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Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/21/2009
My husband and I made these and loved them! The only problem was the one we caused, we doubled the topping recipe and it caused the caramel to remain gritty. (It doesn't melt completely.) Follow the exact recipe and they are wonderful! Read More
(51)

Most helpful critical review

Rating: 3 stars
02/05/2005
These were good. You must eat them the first day tho' they become stale very quickly! Read More
(9)
83 Ratings
  • 5 star values: 56
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
04/21/2009
My husband and I made these and loved them! The only problem was the one we caused, we doubled the topping recipe and it caused the caramel to remain gritty. (It doesn't melt completely.) Follow the exact recipe and they are wonderful! Read More
(51)
Rating: 5 stars
02/24/2004
I'm thrilled to be the first to rate this recipe! These are the BEST cinnamon rolls I've made on this site! As for being time consuming, they are no more than any other cinnamon roll recipe. I had originally planned to frost them, but they are perfect without. My husband who doesn't usually like sweets, can't get enough of these. The only change I made was chopping the pecans instead of leaving them whole. You've got a real winner here. Thanks so much for submitting. Read More
(50)
Rating: 5 stars
04/22/2008
I have NEVER had any luck making yeast breads, and this was so wonderful! I always read the reviews, and took advice on three of them - did not add the water to the caramel sauce - used a bit more butter - and removed from the pan immediately upon taking out of the oven. Very smooth caramel sauce - and no soggy rolls. They were so delicious! What an awesome recipe - and now I have some confidence in making yeast breads! Thank you so much! Read More
(30)
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Rating: 5 stars
05/07/2007
Yum! Yum! Yum! These are great! The whole family gobbled them up. I didn't add the nuts as I have one that doesn't like them but they still were great! Thanks! Read More
(17)
Rating: 5 stars
02/01/2008
I didn't actually make the cinnamon rolls, but I did use the pecan syrup part of this recipe. I really dont like how long it takes to make any cinnamon roll/sticky bun, but I love them, so instead I bought some pillsbury cinnabon cinnamon rolls, put them in the mixture, let them sit over night and bake them in the morning... Delicious!! and much less work!! Read More
(13)
Rating: 4 stars
09/21/2009
I had to add 3 tbs more water to the dough to get all the flour to incorporate and they topping was a bit to "hard" for my taste. They had good taste but after they were no longer hot we had to throw em in the nuker so the sticky on the top didn't break our teeth out. I could totally be to blame for the topping so I intend on trying these again but all in all a pretty solid recipe. Read More
(11)
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Rating: 4 stars
12/31/2008
these were very good. the only reason i rated this as four starts is because the "caramel" was runny when i filled the buns onto a plate after i took them out of the oven. it didn't really stick to the top of the rolls. i think i'll omit the water next time. otherwise, these were very yummy. even the dough tasted so much better than the pre-made rolls at the store and mall. i am definitely going to try this recipe again, thanks so much for sharing! Read More
(10)
Rating: 3 stars
02/05/2005
These were good. You must eat them the first day tho' they become stale very quickly! Read More
(9)
Rating: 5 stars
10/20/2010
These were my first attempt at homemade sweet rolls ever. Had very little confidence in myself to complete this recipe successfully. BUT WOW!!!! Let me tell ya....these are WONDERFULl!!! Seriously very simple and very delicious. I can't stay out of them. Didn't change a thing from the recipe either. Followed it to the "T" and they came out perfect. Highly recommend anyone give it a try...from beginner to expert!! Read More
(8)
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