Grandmother Stougaard's Caramel Pecan Sweet Rolls

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    Grandmother Stougaard's Caramel Pecan Sweet Rolls

    Grandmother Stougaard's Caramel Pecan Sweet Rolls

    (73)
    3hr


    57 people made this

    About this recipe: 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.

    Ingredients
    Makes: 12 

    • 120 ml milk
    • 1/2 teaspoon white sugar
    • 1/2 teaspoon salt
    • 55 g margarine
    • 30 ml warm water (110 degrees F)
    • 7 g active dry yeast
    • 1 egg
    • 310 g all-purpose flour, or as needed
    • 25 g margarine, softened
    • 50 g white sugar
    • 1 teaspoon ground cinnamon
    • 2 tablespoons light corn syrup
    • 1 1/2 tablespoons water
    • 40 g margarine
    • 165 g packed brown sugar
    • 60 g pecan halves

    Directions
    Prep:30min  ›  Cook:30min  ›  Extra time:2hr rising  ›  Ready in:3hr 

    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.
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    Reviews and ratings
    Global ratings:
    (73)

    Reviews in English (73)

    by
    46

    My husband and I made these and loved them! The only problem was the one we caused, we doubled the topping recipe and it caused the caramel to remain gritty. (It doesn't melt completely.) Follow the exact recipe and they are wonderful!  -  05 Dec 2004  (Review from Allrecipes US | Canada)

    by
    43

    I'm thrilled to be the first to rate this recipe! These are the BEST cinnamon rolls I've made on this site! As for being time consuming, they are no more than any other cinnamon roll recipe. I had originally planned to frost them, but they are perfect without. My husband who doesn't usually like sweets, can't get enough of these. The only change I made was chopping the pecans instead of leaving them whole. You've got a real winner here. Thanks so much for submitting.  -  24 Feb 2004  (Review from Allrecipes US | Canada)

    by
    24

    I have NEVER had any luck making yeast breads, and this was so wonderful! I always read the reviews, and took advice on three of them - did not add the water to the caramel sauce - used a bit more butter - and removed from the pan immediately upon taking out of the oven. Very smooth caramel sauce - and no soggy rolls. They were so delicious! What an awesome recipe - and now I have some confidence in making yeast breads! Thank you so much!  -  22 Apr 2008  (Review from Allrecipes US | Canada)

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