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My review
Grandmother Stougaard's Caramel Pecan Sweet Rolls
Snuffles
"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."
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Ingredients
3 h 30 m servings 294 calsOriginal recipe yields 12 servings (12 rolls)
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Directions
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- 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.
- 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
Per Serving: 294 calories; 12.6 g fat; 42 g carbohydrates; 4.3 g protein; 16 mg cholesterol; 209 mg sodium. Full nutrition
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Reviews
Read all reviews 6476 Ratings
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Most helpful positive review
12/5/2004
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.) Fol...
Most helpful critical review
2/5/2005
These were good. You must eat them the first day tho',they become stale very quickly!
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12/5/2004
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.) Fol...
2/24/2004
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 h...
4/22/2008
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 mo...
5/7/2007
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!
9/20/2009
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 ...
2/1/2008
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 inste...
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...
2/5/2005
These were good. You must eat them the first day tho',they become stale very quickly!
10/15/2010
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!!! Seriou...