Grandmother Stougaard's Caramel Pecan Sweet Rolls

Grandmother Stougaard's caramel pecan sweet cinnamon rolls have a pecan topping. The sweet and gooey rolls are best eaten warm, right from the oven.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 294 Calories

Ingredients

• 1 egg
• 1 teaspoon ground cinnamon
• 2 tablespoons light corn syrup
• 3 tablespoons margarine
• 2 tablespoons margarine, softened
• 1 (.25 ounce) envelope active dry yeast
• 0.5 cup milk
• 0.5 teaspoon salt
• 0.5 cup pecan halves
• 0.75 cup packed brown sugar
• 0.25 cup white sugar
• 0.5 teaspoon white sugar
• 0.25 cup margarine
• 1.5 tablespoons water
• 2.5 cups all-purpose flour, or as needed
• 0.125 cup warm water (110 degrees F)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat milk in a small saucepan over medium heat just until a skin starts to form on the top, then remove from heat. Stir in 1/4 cup margarine and salt. Cool until lukewarm.

Step 3

Place 1/8 cup warm water in a small bowl; stir in 1/2 teaspoon white sugar. Sprinkle yeast over surface; let stand until foamy, 5 to 10 minutes.

Step 4

Beat cooled milk and yeast mixtures together with an electric mixer on medium speed in a large bowl for 2 minutes. Add egg; beat well. Stir in flour, 1/2 cup at a time, using a large wooden spoon, mixing well after each addition until a dough forms; transfer to a floured surface.

Step 5

Knead dough, adding more flour if necessary, until smooth and elastic, about 8 minutes. Place in an oiled bowl and turn to coat. Cover bowl; let rise until doubled in volume, 1 to 2 hours.

Step 6

Punch down dough and let rest on the counter while you prepare the caramel topping.

Step 7

Combine brown sugar, 3 tablespoons margarine, corn syrup, and 1 1/2 tablespoons water in a medium bowl until smooth; spread an even layer onto the bottom of a 9x9-inch baking dish. Top with pecan halves, placed in rows facing upside down. Set aside.

Step 8

Roll out dough on a lightly floured surface to a 9x12-inch rectangle; spread with 2 tablespoons margarine. Combine 1/4 cup white sugar and cinnamon in a small bowl; sprinkle over margarine. Roll up dough to form a log, starting at one long end. Pinch seam together to seal. Cut roll into 1-inch rounds; place rounds into the prepared baking dish. Set in a warm place to rise until doubled in volume, about 30 minutes.

Step 9

Bake in the preheated oven until golden brown, 20 to 25 minutes. Place a cutting board or a clean cookie sheet over baking dish and invert to release rolls while still warm so caramel topping is on top.