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.
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)
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)
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)