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Grandmother Stougaard's Caramel Pecan Sweet Rolls

SUBMITTED BY: Snuffles      PHOTO BY: Alexis

"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."
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  3 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 12 rolls
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup milk
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1/4 cup margarine
  • 1/8 cup warm water (110 degrees F)
  • 1 (.25 ounce) envelope active dry yeast
  • 1 egg
  • 2 1/2 cups all-purpose flour, or as needed
  •  
  • 2 tablespoons margarine, softened
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  •  
  • 2 tablespoons light corn syrup
  • 1 1/2 tablespoons water
  • 3 tablespoons margarine
  • 3/4 cup packed brown sugar
  • 1/2 cup pecan halves

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2004 by WENDY55
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.

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2004 by ANGEAN
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!

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2004 by LAURALLYNN
This is an excellent recipe!! I make yeast breads all the time and this was a snap. I did double the topping mixture. I brought this to our Easter brunch and these were eaten immediately.

3 users found this review helpful


 
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Recipe Submitter:

Snuffles
Cooking Level: Beginning
Living In: Seattle, Washington, USA
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 294

  • Total Fat: 12.6g
  • Cholesterol: 19mg
  • Sodium: 213mg
  • Total Carbs: 41.9g
  •     Dietary Fiber: 1.4g
  • Protein: 4.3g

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