Grandmother Stougaard's Caramel Pecan Sweet Rolls Recipe
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Grandmother Stougaard's Caramel Pecan Sweet Rolls

By: 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."

Rating: This weblink has been rated 40 times with an average star rating of 4.5 Read Reviews (35)

Rate/Review | 2,141 people have saved this

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
3 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 12 rolls
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 294 | Total Fat: 12.6g | Cholesterol: 19mg

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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... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2009 by RnRMama 
My husband and I made these and loved them! The only problem was the one we caused, we... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2007 by sweetslady 
Yum! Yum! Yum! These are great! The whole family gobbled them up. I didn't add the nuts as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2008 by H. Johnson 
I have NEVER had any luck making yeast breads, and this was so wonderful! I always read the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2005 by AANTIE 
These were good. You must eat them the first day tho',they become stale very quickly! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2006 by FRAMBUESA 
I only used the caramel and cinnamon/sugar portion of this recipe and used a whole wheat roll... MORE
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... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2008 by wannabebaker 
these were very good. the only reason i rated this as four starts is because the "caramel" was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 1, 2008 by Sarah 
I didn't actually make the cinnamon rolls, but I did use the pecan syrup part of this recipe.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2005 by HEATHEROWEN 
This was so good!!!! It did take a little time to make and was WORTH every SECOND!!!!!! My... MORE

 
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