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Caramel Pecan Cinnamon Rolls

Can you say wonderful?

Quick Facts

Prep Time: 40 minutes
Rise Time: 1-1/2 hours, total
Bake Time: 25 to 30 minutes
Yield: 16 rolls



  • 2-1/2 cups milk
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 eggs
  • 2 envelopes Fleischmann's® Active Dry Yeast
  • 2 tablespoons butter, softened OR oil
  • 7-1/4 to 7-3/4 cups all-purpose flour


  • 1 cup butter, softened
  • 2 cups brown sugar
  • 1/4 cup Karo® Light Corn Syrup
  • 2 cups pecans


  • 1/2 cup butter
  • 3/4 cup brown sugar, packed
  • 1 to 2 teaspoons ground cinnamon
  • 1/2 cup heavy cream to brush over rolls


  1. Heat milk until warm (100-110°F).  Add sugar, salt and eggs.  Mix and add yeast and butter.  Let stand 5 minutes. 

    Add flour 1 cup at a time, stirring in as much of the flour as possible with a wooden spoon. 

    Turn dough out onto a lightly floured surface; knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (knead 3 to 5 minutes total). 

    Place dough in a large greased bowl, turning once to grease surface. 
    Cover and let rise about 40 minutes, or until doubled in bulk. 

    Punch dough down and let rise a second time, until double in size (about 30 minutes).  Punch dough down; divide dough in half.  Cover and let rest 10 minutes.

    For topping, combine 1 cup butter, 2 cups brown sugar, corn syrup and pecans  in a medium saucepan.  Heat to boiling; reduce heat to medium-low and cook for 2 minutes. 

    Divide topping between desired pans.  (Use four 8-inch or 9-inch round cake pans; OR two round pans and one 13 x 9 x 2-inch baking pan.  To divide topping evenly between pans, use approximately  3/4 cup syrup mixture in the round pans and 1-1/2 cups in the 13x9x2-inch pan); set aside.

    On lightly floured surface, roll each half of dough into an 8x15-inch rectangle.  Apply filling mixture to each half; spread with softened butter then sprinkle with a mixture of brown sugar and cinnamon. 

    Roll up from short side into a spiral.  Cut in 1-inch slices.  Place rolls 1-inch apart, cut side down, in pans (4 in each round pan and/or 8 in 13x9x2-inch pan).

    Brush with half the heavy cream.  Cover and let rise until nearly doubled (20 minutes). 

    Bake at 350°F for 25 to 30 minutes.  Brush rolls with remaining cream.  Let cool in pans for 5 minutes; invert onto serving plates to remove from pans.  Serve warm. 

    Note:  If oven will not hold all pans at once, cover one or two pans with plastic wrap and chill while first pans bake.