Caramel Pecan Rolls with Make Ahead Directions Recipe

Caramel Pecan Rolls with Make Ahead Directions Recipe

Caramel Pecan Rolls with Make Ahead Directions Recipe
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 3 Hours, 25 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 2 dozen
  • An American classic!  This recipe includes make ahead directions, so you can make the rolls a day ahead and bake them the next day for easy entertaining!


  • Filling:
  • Caramel Syrup:
  • Rolls:

Caramel Syrup

  • 2 cup (8 ounces) whole pecans
  • 1/2 cup corn syrup, light
  • 2 cup brown sugar
  • 1/4 tsp Pure Vanilla Extract
  • 2 cup butter OR margarine


  • 2 cup (8 ounces) chopped pecans
  • 1 cup sugar
  • 1/2 cup butter OR margarine, melted
  • 2 tbsp Ground Cinnamon


  • 7 1/2 to 8 cup all-purpose flour
  • 3 envelopes yeast, rapid or quick rise
  • 2 tsp salt
  • 2 1/4 cup very warm water (120 to 130F)
  • 1 cup butter OR margarine, softened
  • 2 eggs
  • 1/2 cup sugar


  1. Mix 4 cups flour, undissolved yeast, sugar, and salt in a large mixer bowl.  Add water and butter; beat well.  Add eggs.  Add enough remaining flour to make a soft dough.  Turn out on lightly floured surface.
  2. Knead until smooth and elastic, about 8 to 10 minutes.  Cover and let dough rest 10 minutes.  Divide dough in half.
  3. Roll each half out to a 10 x 14-inch rectangle on a lightly floured surface. For filling, begin by brushing each rectangle with 1/4 cup melted butter.  Combine 1 cup sugar with cinnamon.  Sprinkle 1/2 cup cinnamon sugar and 1 cup chopped pecans on each rectangle.  Roll up from long side.
  4. Cut each roll into 12 slices.
  5. To make caramel syrup, melt butter in a saucepan.  Add brown sugar, corn syrup and vanilla.  Stir until blended.  Place half of the caramel syrup and 1 cup pecans in two greased 13 x 9-inch pans.  (Or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans.)  Place 12 rolls per 13 x 9-inch pan, or 6 rolls per 8-inch pan, cut side down.  Cover. **
  6. Let rise in a warm, draft free place until double, about 45 to 50 minutes.   
  7. Bake at 325°F for 20 to 25 minutes for 13 x 9-inch pans; 15 to 20 minutes if using 8-inch pans. Cool slightly before turning out of pan.
  8. **To make ahead:  Cover unrisen rolls with plastic wrap that has been sprayed with cooking spray.  Refrigerate overnight.  Remove rolls from refrigerator and place pan over a bowl of very hot water to rise.  (You may need to reheat the water several times during the rise time).   Allow about 2-1/2 to 3 hours for the rolls to double in bulk.  Remove plastic wrap and bake as directed above. 
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