For once, I’m almost at a loss for words. I have no lengthy description for this post, no stories to tell about how Grandma made these rolls way back when. The recipe speaks for itself: yeast rolls filled with a butter and brown sugar mixture, then covered with a warm caramel/pecan topping. What makes these rolls a bit different is you layer them into a Bundt cake pan, then pull them apart directly from the pan to eat. Don’t worry about manners, just dig right in!
To make these rolls, the yeast dough is first rolled out then spread with the filling. You then roll the dough into a tight cylinder and then slice into circles.
Each spiral cylinder is then brushed with the warm caramel/pecan topping, then layered into the Bundt cake pan; let rise for about one hour.
Let bake until golden brown:
Then dig right in and Pull-apart the rolls!
- ¾ cup warm milk
- 2 packets dry yeast
- 1/3 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- ½ tsp vanilla flavoring
- 1 tsp salt
- 4 cups all-purpose flour
- ½ cup pecans, chopped
- ¼ cup brown sugar
- 1 tsp cinnamon
- 2-3 tbsp soft butter
- 1 cup brown sugar
- ½ cup butter, softened
- ¼ cup light corn syrup or liquid glucose
- ½ cup pecans, chopped
- Combine the packets of dry yeast with the warm milk, let set a few minutes until the yeast dissolves.
- In a separate bowl, combine the sugar and softened butter using electric beaters. Add the eggs, vanilla, salt and yeast mixture. With the electric beaters still running, add 2 cups of the flour to the mixture and beat until smooth. Gradually stir in the remaining flour using a wooden spoon or working in the flour with your hands. Turn the dough out onto a lightly-floured surface and knead for several minutes until the dough forms a firm ball. Wrap the ball in plastic wrap and place in the fridge for at least 30 minutes.
- In the meantime, make the filling. Combine the chopped pecans, brown sugar and cinnamon (but do not use the butter yet); set aside. To make the camel topping, heat the brown sugar, butter and corn syrup (or liquid glucose) for several minutes until the mixture thickens. Stir in the chopped pecans.
- Remove the dough from the fridge and roll out into a rectangle measuring 15 x 10 inches, with the long side facing you. Spread the 2-3 tbsps. softened butter onto the dough, then spread the remaining filling mixture. Roll up the dough into a tight cylinder, ending with the seam facing downwards. Cut off the very ends of the dough, then slice the dough into 1 inch pieces using a serrated bread knife. Brush each side of the dough pieces with the caramel pecan sauce then place them inside a buttered Bundt pan, forming at least two layers. Brush the top of the dough mixture with any leftover caramel topping. Bake at 350 F (160 C) for 30 minutes or until the dough turns golden brown and is cooked through. To serve, pull-apart the pieces of dough directly from the Bundt pan.
- You can also bake these rolls in a flat baking pan, if desired,