State Fair Winner Caramel Pecan Rolls
Indulge in the ultimate sweet treat with these State Fair Winner Caramel Pecan Rolls, a melt-in-your-mouth combination of pillowy dough, gooey caramel, and crunchy pecans. Perfect for breakfast, brunch, or a special dessert, these irresistible rolls feature a buttery homemade dough that’s swirled with cinnamon and sugar, baked atop a luscious caramel sauce laced with chopped pecans. Once flipped, the caramel glaze cascades over the rolls for a sticky, decadent finish. With a hands-on rise time for that bakery-style fluffiness, this recipe is a standout for any crowd-pleasing occasion. Get ready to wow your guests with these blue ribbon-worthy caramel pecan rolls!
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Recipe Information
Ingredients
- 1 cup Whole milk
- 6 tablespoons Unsalted butter
- 2.25 teaspoons Active dry yeast
- 0.3333 cup Granulated sugar
- 1 teaspoon Salt
- 2 Large eggs
- 4 cups All-purpose flour
- 1 cup Brown sugar
- 0.5 cup Heavy cream
- 2 tablespoons Light corn syrup
- 1.5 cups Chopped pecans
- 2 teaspoons Ground cinnamon
- 4 tablespoons Softened unsalted butter (for filling)
Instructions
Warm the milk in a saucepan over low heat until it reaches around 110°F, then mix in 4 tablespoons of butter until melted. Let cool slightly.
In a large mixing bowl, dissolve the yeast in the warm milk mixture. Let it sit for 5-10 minutes, until it becomes foamy.
Add the sugar, salt, eggs, and 2 cups of flour to the bowl. Mix thoroughly, then gradually add the remaining flour until a soft dough forms.
Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, use the dough hook on a stand mixer for 5-7 minutes.
Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size, about 1 hour.
While the dough is rising, prepare the caramel topping by combining brown sugar, heavy cream, corn syrup, and 2 tablespoons of butter in a saucepan over medium heat. Stir until smooth, then pour the mixture into a greased 9x13-inch baking pan. Sprinkle 1 cup of chopped pecans evenly over the caramel.
Once the dough has risen, roll it out on a floured surface into a 12x18-inch rectangle.
Spread the softened butter evenly over the dough. Sprinkle with remaining 1/3 cup of brown sugar and the cinnamon, then scatter 1/2 cup of chopped pecans over the top.
Starting at one of the long edges, tightly roll the dough into a log. Cut the log into 12 equal slices.
Place the rolls cut-side down in the prepared baking pan on top of the caramel and pecans. Cover and let rise for another 30 minutes, or until puffy.
Preheat your oven to 350°F.
Bake the rolls for 25-30 minutes, or until golden brown and fully baked through.
Let the rolls rest in the pan for 5 minutes, then carefully invert the pan onto a serving plate to release the caramel and pecan topping. Serve warm!
Nutrition Facts
Calories |
5580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.3 g | 389% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 2706 mg | 118% | |
| Total Carbohydrate | 646.8 g | 235% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 255.0 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 746 mg | 57% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 2103 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
