Sponsor recipe courtesy of Fisher® Nuts

Pecan Caramel Rolls

  • Level: Advanced
  • Yield: 9 rolls
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2-2 1/4 cups all-purpose flour

1 package (1/4 oz.) rapid-rise or quick-rise yeast

1/2 cup milk

5 tablespoons butter, softened, divided

2 tablespoons granulated sugar

1/2 teaspoon salt

1 egg, beaten

1/4 cup firmly packed brown sugar

1 tablespoon ground cinnamon


3 tablespoons butter, melted

1/2 cup firmly packed brown sugar

2 tablespoons light corn syrup

2 teaspoons water

1 package (2 oz.) Fisher® Chef's Naturals Pecan Halves, coarsely chopped


  1. 1. In large mixing bowl combine 2 cups flour and yeast. In saucepan, heat and stir milk, 3 tablespoons butter, granulated sugar and salt just until warm (120 degrees F to 130 degrees F); add to flour mixture along with egg.
  2. 2. Beat with electric mixer on low speed for 30 seconds scraping bowl. Increase speed to medium high; mix until dough is soft and pulls away from the sides of the bowl. If dough is too wet, add a little flour up to 1/4 cup. Beat on high speed 3 minutes.
  3. 3. Turn dough out onto lightly floured work surface. Knead to make a soft dough that is smooth and elastic; 2 to 3 minutes. Let rest for a few minutes before rolling.
  4. 4. Combine brown sugar and cinnamon in small bowl; mix well.
  5. 5. Roll out dough to 12 x 8-inch rectangle. Brush with remaining 2 tablespoons softened butter and sprinkle with brown sugar mixture. Loosely roll dough starting from long side into long tube. Cut tube crosswise into 9 rolls.
  6. 6. For topping, combine butter, brown sugar, corn syrup and water in small bowl; mix to combine. Spread mixture in lightly greased 8 or 9-inch round baking pan. Sprinkle with pecans.
  7. 7. Place rolls cut-side down in prepared pan 1-inch apart. Cover loosely with plastic wrap; set aside until almost doubled in size; about 1 hour.
  8. 8. Preheat oven to 375 degrees F. Bake 20 to 22 minutes. Remove from oven; cool 1 minute. Loosen and turn out onto serving plate. Cool slightly; serve warm.
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