Overnight Caramel Pecan Rolls

Overnight Caramel Pecan Rolls

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"These are easy and very good! They can be made and then cooked in the morning and make great hot rolls for special mornings (like Christmas or Easter). I have had a lot of compliments on these. Everyone will think that you got up very early to make these rolls because they are hot in the morning! I use my bread machine for the dough part, makes it very easy!"
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16 h 40 m servings 327 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 13.3 g
  • 21%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
  4. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
  5. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  6. Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.


  1. 202 Ratings

Most helpful positive review

I used to make this recipe for every special occasion and somehow lost it. Was I ecstatic to see it posted in "allrecipes"! These rolls are the best. When slicing the logs into individual r...

Most helpful critical review

These were ok. I followed the recipe exactly. I baked the rolls about 25 minutes and that was too long. They were overcooked and dry, so that is the first thing to watch for. I also didn't t...

I used to make this recipe for every special occasion and somehow lost it. Was I ecstatic to see it posted in "allrecipes"! These rolls are the best. When slicing the logs into individual r...

This recipe is fabulous! I must admit, I usually take the lazy route, and use frozen bread dough. I use this recipe only for the caramel. I've used many other caramel recipes, and ended up wi...

I was really surprised at how easy this recipe was to make. I read the reviews and noticed a couple said it needed less butter, so I skipped putting the butter on the rolled out dough. Next time...

OH. MY. GOD! These just came out of the oven and we are all going CRAZY for them!!! I halved the amount of dough, but kept the full amount of filling and bottom stuff. I also added 1/2 a cup of ...

This is the best dough recipe for a cinnamon roll that I've tried. I used my bread machine and the dough turned out perfect. The topping was very good but I added a cream cheese frosting that ...

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...

I tried these months ago...changed a few things, instead of the carmel glaze I spread it on the rolled dough, add cinnamon - roll in log & cut. It made my pans impossible to clean almost before...

I have been looking for a great roll recipe for the longest time. I was a bit hesitant to try something from on line, but I gave it a shot and it turned out beautiful! I was a little crunched...

We make these now for a quick breakfast before going to church on Sunday! We do one pan with pecans and pan without (for the kids). It's a keeper recipe.

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