Rudy's Delicious Pecan Caramel Rolls


  • 6-1/2 to 7 cups all-purpose flour
  • 2 packages dry yeast
  • 1/2 cup sugar
  • 1-1/2 teaspoon salt
  • 1 cup milk
  • 1 cup water
  • 1/2 cup butter
  • 2 eggs
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon cinnamon
  • 1/4 cup butter  (softened)

For the Topping:

  • 2/3 cup butter
  • 2/3 cup packed brown sugar
  • 6 tablespoons light corn syrup
  • 2/3 cup pecans  (whole or coarsely chopped as preferred)


Step 1: In large mixing bowl, combine 3 cups flour, yeast, 1/2 cup sugar and salt; mix well.  
Step 2: In saucepan, heat milk, water and butter until warm (120-130 degrees butter does not need to melt) and add to flour mixture.  Add eggs.  Blend at low speed until moistened; beat 3 minutes at medium speed.  
Step 3: By hand, gradually stir in enough flour to make a soft dough.  Knead on floured board until smooth and elastic, 5 to 8 minutes.  Place into greased bowl, turning to grease top.  
Step 4: Cover; let rise in warm place until double about one hour.   
Step 5: To prepare filling:  Combine 1/4 cup sugar, brown sugar and cinnamon; set aside.
Step 6: To prepare topping:  In small saucepan, combine brown sugar, butter and corn syrup.  Heat and stir until blended.  Divide topping between 2 greased 13x9 inch cake pans or four loaf pans.  Sprinkle with pecans.
Step 7: Punch down dough.  Divide into 2 parts.  On lightly floured surface roll each half to a 15x12 inch rectangle.  Spread with 2 tablespoons softened butter; sprinkle half of filling over dough.  Starting with shorter side, roll up tightly.  Pinch edge to seal.   
Step 8: Cut into 12 slices.  Place on topping in pan.  
Step 9: Cover and let rise in warm place until almost doubled, about 30 minutes.  
Step 10: Bake at 375 degrees F for 20 to 25 minutes until golden brown.  Cover pans with foil; then invert onto racks.  Cool 1 minute; remove pans and cool.

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