Reviewed: Feb. 16, 2009

I made these rolls when I was a kid in Jr. High School. My mother gave me this recipe to make for the family. It came off the back of a bag of flour (Pillsbury? Gold Medal? Can't remember.) They are an all-time favorite in my grown kids & husband's eyes.) A little hint from my mother (the BEST baker & cook!) was when cutting the rolls, use a piece of thread or dental floss to cut. Cross over the threads, & cut through. Makes a nice clean cut – much easier than using a knife.

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kwtweet54

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Reviewed: Jan. 2, 2009

Just like my grandma made!!! they are terrific , i made the mistake of halving the recipe once, but don't do that because they disappear way to fast!!!

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chuck dagel

Cooking Level: Expert

Home Town: Helena, Montana, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Jan. 2, 2009

WOW, these are really good and fairly easy to make. I followed the directions exactly except with the caramel that goes in to the pan. It didn't look like enough for two pans so I dumped it all in to one pan. The second pan I just baked plain and topped them with cream cheese frosting. EXCELLENT!!

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melissaroth

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2008

These were SO GOOD! I made the dough in my bread machine, and then followed the instructions from there. I didn't need to let them rise the next day before baking, they were already perfect. I will be making these again, and again!

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Andij101

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2008

I love this recipe! I have made it many times and everyone loves them! I use my breadmachine to make the dough and since mine doesn't hold that much i usually cut it in half; the breadmachine make it so easy! Also, I add a small amount of heavy cream- about 1 Tablespoon- to the caramel, this keeps it from getting hard... Love them and you will too!

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Terah

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Reviewed: Dec. 22, 2008

My first attempt at baking with yeast. Went very well - next time will add a few extra pecans !

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anna

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Reviewed: Oct. 18, 2008

These were as great as I wanted them to be after seeing how high the ratings were. I omitted the pecans and lined the bottom of the pan with parchment paper to make cleanup easier. While cleanup was super simple, I think it may have made the caramel part less gooey than I would have liked. Next time I will skip the paper lining and see if it helps. Otherwise, I am doubling the caramel part of the recipe. A keeper at our house!

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Salina

Cooking Level: Beginning

Living In: Hudson, Wisconsin, USA

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Reviewed: Oct. 10, 2008

I grew up with a recipe that is similar to this one, except it had Rhodes Rolls and butterscotch pudding for the topping. BUT, I wanted to go from scratch and when I saw this I knew that it just might work! Here is how I changed it to be like the one I grew up with... I made the dough as specified but instead of rolling it out I stopped. I lightly greased two bundt pans, put finely chopped pecans and a handful of coconut in the bottom. Then I made the caramel sauce and put that on top of that. Then I took the dough and divided it as specified and made little balls and put that on top of the sauce. Then I followed the directions after that... covering, putting in fridge and baking in the morning, instantly flipping it out to let the sauce cover that rolls. It is beautiful and tasty!

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MrsCHV

Cooking Level: Expert

Living In: Star, Idaho, USA

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Reviewed: Oct. 3, 2008

I thought these were really good, but the caramel topping did not get as thick as I thought it would. I will try this again, maybe I did not bake them long enough.

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emshoe

Cooking Level: Expert

Living In: Sedgewickville, Missouri, USA

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Reviewed: Sep. 18, 2008

I made these for a family brunch. I've always wanted to make cinnamon rolls and when my sister-in-law asked if I could bring "ooey-gooey sticky buns", I thought what a perfect excuse!! They turned out really tasty and everyone liked them. I was a little dissapointed that the caramel turned out more chewy than I expected... but then again I guess that is what caramel is. I will definitely make this recipe again because it was so easy and I had fun doing it! I might try to tweak the caramel topping a little to make it more "ooey-gooey"!

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Lindsey

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Reviewed: Sep. 5, 2008

Excellent recipe! Makes a lot of rolls, easily fills 2-9x13 pans. 1 usually cook one, and freeze the other. I'm sticking with this recipe because it's great, it makes so much, and it's no more difficult than any other yeast bread. I have had the caramel turn out a little grainy, I'm going to try cooking the sauce longer.

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CareBear

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: May 30, 2008

My grandmother taught me her similar caramel roll recipe. Hers involved waking up at 3 am. Although it is absolutely amazing, I didn't make it that often for obvious reasons. I just tried leaving it in the fridge overnight like in this recipe and it was fantastic! I think overnight was even better because the rolls soaked up more of the caramel.

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SERICHSRUD

Cooking Level: Beginning

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Reviewed: May 13, 2008

WOW!! I made these for mother's day and they were a huge hit!! This recipe went straight into my recipe box!!

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Katy

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Reviewed: May 9, 2008

Awesome recipe! I loved making them! You know, serving them with hot chocolate was a hit in my house! You should try it...

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Claudia

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2008

caramel rolls are the best! these always turn out and are relatively easy, you just have to start the night before and get up early to let them rise in the morning. i use 2 cups of whole wheat flour and brown rice syrup instead of corn syrup to make them a bit healthier, and i use walnuts instead of pecans. they fill two 9 x 13 pans, so they're great for a crowd. they make a big hit on a holiday, birthday or sleepover morning. my daughter always requests these rolls for her birthday.

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bellabirthing

Cooking Level: Expert

Home Town: Lewistown, Montana, USA

Living In: Belgrade, Montana, USA

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Reviewed: Mar. 28, 2008

Finally a recipe for Cinnamon rolls that works!! I have tried three times to make cinnamon rolls and none have turned out well. Finally on Easter I decided to give it one more try and it worked! At first this recipe intimidated me but I took it step by step and changed NOTHING and they were terrific. The best part was doing the work the night before and just popping them in the next morning. Next time I will eject them from the pans as I didn't do it right away on this batch. Delicious!! THANK YOU for this recipe!

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JAK3G

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

Thank you Andrea for sharing this recipe!! I have tried several pecan roll recipes over the years but have always been disappointed. This one is the grand slam we have been looking for. Although our family is devoted to baking, I have a phobia of using yeast! But we carefully followed the instructions and this recipe came out perfect. My 10-year-old daughter made them together, splitting up the different steps and making the process go by faster. One thing to consider is to plan to be home for a while, since you need time to let the dough rise then continue with the rolling and cutting step. Have fun, this is a nice and rewarding family project!

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swanboat

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Reviewed: Mar. 11, 2008

These were AMAZING. I used to get these all the time when I lived in NJ and I really missed them. I cut the recipe in half but still used the same amount of brown sugar, butter and pecans and it was so good. It was a little time consuming but so well worth it.

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Colleen

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Reviewed: Mar. 1, 2008

Terrific! I halved the dough and kept the goo and pecans at full amount. I used a bread machine (just warmed up the h20 and milk), and they turned out great. They don't double in size in the morning, but it doesn't affect the roll at all. Thanks for sharing!

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