State Fair Winner Caramel Pecan Rolls Recipes

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STATE FAIR WINNER CARAMEL PECAN ROLLS !



State Fair Winner Caramel Pecan Rolls ! image

The 2003 Iowa State Fair Winner! These are made the old fashioned way with yeast, and are so worth the time it takes! What a way to impress company or for a holiday breakfast.

Provided by Sharon123

Categories     Yeast Breads

Time 1h10m

Yield 8 rolls

Number Of Ingredients 16

1 cup butter
1/2 cup sugar
2 teaspoons salt
2 eggs
2 tablespoons fast rising yeast
flour
2 1/4 cups hot water (120 to 130 F)
9 tablespoons butter
1 cup sugar
2 tablespoons ground cinnamon
2 cups chopped pecans
1 lb butter (4 sticks, 2 cups)
2 cups brown sugar
1/2 cup light corn syrup
1 1/4 teaspoons vanilla extract
3 cups pecans

Steps:

  • For Rolls:.
  • Cream butter, sugar and salt. Add eggs.
  • In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add the hot water. Mix well and add an additional 3-1/2 to 4 cups of flour, 1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface and knead until smooth. Place dough in a greased bowl, cover and let rise until double in bulk, about 45 to 50 minutes.
  • Divide dough into 3 equal portions. For each portion: roll out to an 8x14-inch rectangle. Brush with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon to make cinnamon sugar. Sprinkle 1/3 cup cinnamon sugar and 2/3 cup pecans on each rectangle. Roll up from short side. Cut each roll into 8 slices.
  • For Caramel Syrup:.
  • Melt butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended.
  • Place 1 cup caramel syrup and 1 cup pecans in each of three 13x9-inch pans. (or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans). Place 8 rolls per 13x9-inch pan, or 4 rolls per 8-inch pan, cut side down. Cover and let rise until double, about 45 to 50 minutes.
  • Bake at 325ºF for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 13x9-inch pans. Cool slightly before turning out of pan.

CARAMEL-PECAN CINNAMON ROLLS



Caramel-Pecan Cinnamon Rolls image

These irresistible rolls are perfect as an Easter brunch idea! - Louis Jacobsen, Dallas, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 15 servings.

Number Of Ingredients 16

2 packages (1/4 ounce each) active dry yeast
1 cup warm 2% milk (110° to 115°)
2 large eggs, room temperature
5 tablespoons butter, melted
1/2 cup sugar
1 teaspoon salt
5 cups all-purpose flour
CARAMEL SAUCE:
1 cup butter, cubed
2 cups packed brown sugar
1/4 cup corn syrup
1/2 to 3/4 cup chopped pecans
FILLING:
2 tablespoons butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.

Nutrition Facts : Calories 533 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 389mg sodium, Carbohydrate 80g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.

CARAMEL PECAN ROLLS



Caramel Pecan Rolls image

Make and share this Caramel Pecan Rolls recipe from Food.com.

Provided by Olha7397

Categories     Yeast Breads

Time 45m

Yield 2 dozen

Number Of Ingredients 16

2 cups milk
1/2 cup water
1/2 cup sugar
1/2 cup butter
1/3 cup cornmeal
2 teaspoons salt
7 -7 1/2 cups all-purpose flour, divided
2 (1/4 ounce) packages active dry yeast
2 eggs
2 cups packed brown sugar
1/2 cup butter
1/2 cup milk
1/2-1 cup chopped pecans
1/4 cup butter, softened
1/2 cup sugar
2 teaspoons ground cinnamon

Steps:

  • FOR THE DOUGH: In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently.
  • Set aside to COOL to 120 to130 F.
  • In a mixing bowl, combine 2 cups flour and yeast.
  • Add cooled cornmeal mixture; beat on low until smooth.
  • Add eggs and 1 cup of flour; mix for 1 minute.
  • Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes.
  • Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • FOR THE TOPPING: Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally.
  • Pour into TWO greased 13 x 9 x 2 inch baking pans.
  • Sprinkle with pecans; set aside.
  • Punch dough down; divide in half.
  • Roll each into a 12 x 15 inch rectangle; spread with butter.
  • Combine sugar and cinnamon; sprinkle over butter.
  • Roll up dough from one long side; pinch seams and turn ends under.
  • Cut each roll into 12 slices.
  • Place 12 slices, cut side down, in each baking pan.
  • Cover and let rise in a warm place until nearly doubled, about 30 minutes.
  • Bake at 375 F.
  • for 20 to 25 minutes or until golden brown.
  • Let cool 1 minute; invert onto a serving platter.
  • Yield: 2 dozen.

Nutrition Facts : Calories 4383.5, Fat 156.2, SaturatedFat 83.9, Cholesterol 559.2, Sodium 3469.1, Carbohydrate 686.5, Fiber 18.6, Sugar 314.5, Protein 69.7

SUPER EASY GOOEY PECAN CARAMEL ROLLS



Super Easy Gooey Pecan Caramel Rolls image

OK, your family wants warm caramel rolls and you don't have time to let yeast rolls rise or you forgot to thaw out the frozen bread loaves the night before, well, don't fear! Here is an easy, last minute, caramel roll recipe that makes a great morning treat for breakfast or brunch. We really like it for Christmas or Easter mornings or when we have unexpected company.

Provided by ugogirl

Categories     Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 cup chopped pecans (or halves)
1 cup brown sugar
1 cup heavy whipping cream
2 (10 ounce) packages pillsbury refrigerated buttermilk biscuits

Steps:

  • Preheat oven to 350 degrees.
  • In a buttered 9x13 baking dish, sprinkle the pecans. Sprinkle brown sugar evenly over the pecans. Pour whipping cream over the brown sugar.
  • Cut each of the biscuits into quarters. Place each biscuit quarter into the pan on top of the brown sugar/cream mixture and press down lightly.
  • Bake 20 to 30 minutes or until the biscuits are golden brown.
  • Remove from oven and immediately (and carefully) turn onto a large serving plate or platter and serve.
  • Note: I have also used the Country Style or Grands Flaky Layers biscuits successfully in this recipe.

Nutrition Facts : Calories 701.1, Fat 40.5, SaturatedFat 13.5, Cholesterol 54.3, Sodium 1074.5, Carbohydrate 80.6, Fiber 3.2, Sugar 43.7, Protein 8.3

CARAMEL PECAN ROLLS



Caramel Pecan Rolls image

Soft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! -Carolyn Buschkamp, Emmetsburg, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 2 dozen.

Number Of Ingredients 18

2 cups milk
1/2 cup water
1/2 cup sugar
1/2 cup butter
1/3 cup cornmeal
2 teaspoons salt
7 to 7-1/2 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
2 large eggs
TOPPING:
2 cups packed brown sugar
1/2 cup butter
1/2 cup milk
1/2 to 1 cup chopped pecans
FILLING:
1/4 cup butter, softened
1/2 cup sugar
2 teaspoons ground cinnamon

Steps:

  • In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough., Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside. , Punch dough down; divide in half. Roll each into a 12x15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.

Nutrition Facts : Calories 365 calories, Fat 13g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (28g sugars, Fiber 2g fiber), Protein 6g protein.

EASY CARAMEL PECAN ROLLS



Easy Caramel Pecan Rolls image

Make and share this Easy Caramel Pecan Rolls recipe from Food.com.

Provided by Seabass

Categories     Breads

Time 45m

Yield 12 rolls

Number Of Ingredients 9

1 cup pecan halves
2/3 cup packed brown sugar
1/2 cup light corn syrup
2 tablespoons margarine or 2 tablespoons butter, melted
4 cups Bisquick reduced-fat baking mix
1 1/4 cups skim milk
2 tablespoons margarine or 2 tablespoons butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 400.
  • Stir pecans, 2/3 cup brown sugar, the corn syrup and 2 tablespoons melted margarine in rectangular pan, 13X9X2 inches; spread evenly.
  • Stir Bisquick and milk until dough forms; beat 20 strokes.
  • Place on surface dusted with Bisquick; gently roll in Bisquick to coat.
  • Shape into ball; knead 10 times.
  • Roll dough into 15X9 inch rectangle.
  • Spread 2 tablespoons softened margarine over dough.
  • Stir together 1/2 cup brown sugar and the cinnamon; sprinkle over dough.
  • Roll up dough tightly, beginning at 15-inch side.
  • Pinch edge of dough into roll to seal.
  • Cut into twelve 1 1/4-inch slices.
  • Arrange with cut sides down on mixture in pan.
  • Bake 25 to 30 minutes or until golden brown.
  • Immediately turn upside down onto heatproof serving plate; let pan remain over rolls for a few minutes.
  • Serve warm.

Nutrition Facts : Calories 222.7, Fat 9.8, SaturatedFat 1.2, Cholesterol 0.5, Sodium 76.6, Carbohydrate 34.5, Fiber 0.9, Sugar 24.7, Protein 1.8

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