Caramel Pecan Rolls

Recipes & Remembrances

Who: St. Mary’s Altar Sodality
Cost: $10 includes shipping
Details: soft-backed, comb bound
Pages of recipes: 155
Send checks to: Joan Derringer,
7781 Oakdale Road, Ellis Grove, IL 62241
or call 618-534-6697


Caramel Pecan Rolls


  • 5-1/2 to 6-1/2 c. Sifted flour divided
  • 2 (1/4 oz.) pkg. dry active yeast
  • 1-3/4 c. milk
  • 1/2 c. water
  • 2 T. granulated sugar
  • 1 T. Salt
  • 3 T. shortening
  • 1 c. brown sugar firmly packed
  • 1/2 c. butter melted
  • 2 T. light or dark corn syrup
  • 1 c. slivered almonds or choped pecans chopped
  • 4 T. butter softened
  • 1 T. cinnamon
  • 1/2 c. granulated sugar


  • Combine 2-1/2 cups of flour with the yeast in a large mixing bowl of electric mixer.
  • Combine milk, water, 2 T. granulated sugar, salt and shortening in a saucepan and heat until lukewarm, stirring to melt shortening. Add to dry ingredients in mixer bowl.
  • Beat at low speed for 30 seconds, scrape side of bowl constantly. Beat at high speed for 3 minutes. By hand, stir in enough of the remaining flour to make a soft dough.
  • Turn out on to lightly floured surface; knead 10 minutes or until dough is smooth and elastic. Cover; let rise 20 minutes.
  • Meanwhile, combine brown sugar, melted butter and corn syrup in saucepan over low heat just until blended. Distribute evenly in bottom of 36 well-greased muffin cups or three 9 inch round pans. Sprinkle mixture with pecans.
  • Punch down dough and divide in half; roll each half into a 20 x 6 inch rectangle. Spread the softened butter on the dough.
  • Mix together the cinnamon and 1/2 c. sugar and sprinkle over the buttered dough. Roll up, lengthwise, seal edges. Cut into 1 inch slices and place rolls, cut side down in prepared pans. Cover and refrigerate 2 to 24 hours.
  • Remove from refrigerator; let stand 20 minutes before baking. Bake at 425 degrees for 20-25 minutes. Invert on racks.