Grandma’s Butterscotch Pecan Rolls are a perfect addition to your holiday menu. A sweet, sticky topping covers these classic homemade cinnamon rolls.
Grandma’s Butterscotch Pecan Rolls
These delicious rolls are a tradition at our family’s Easter celebration. Growing up, our grandma made these every Holy Saturday for our family to have for supper. I am not sure why she only made these on the day before Easter, but we never complained…we just ate them.
Our mom took up the mixing bowl when our grandma was no longer able to bake and we still enjoy these cinnamon rolls topped with pecans as a family each Easter. As you can see in the photo below, little hands cannot resist trying to steal a roll or a sweet pecan off the top.
Don’t have time to make these yeast rolls? Try our Cake Mix Cinnamon Rolls with Cream Cheese Frosting or these Quick Cinnamon Rolls with Refrigerated Crescent Roll Dough.
Grandma's Butterscotch Pecan Rolls are a perfect addition to your holiday menu. The classic homemade cinnamon rolls are covered in a sweet, sticky topping.
- 2 packages dry yeast
- 2/3 cups water
- 3 cups milk
- 1/3 cup butter
- 3 eggs well-beaten
- 1 1/2 teaspoons salt
- 2/3 cup sugar
- Flour approximately 6 to 8 cups
- 1/2 cup butter softened
- 1 1/2 cups brown sugar
- 1 Tablespoon cinnamon
- Butterscotch Glaze:
- 1 1/2 cups brown sugar
- 1/2 cup butter
- 1/2 cup water
- 1 lb. pecans
- Mix yeast with lukewarm water.
- Scald milk; add 1/3 cup butter. Let milk/butter mixture cool to lukewarm.
- Once milk is lukewarm, add yeast, eggs, salt, and sugar and enough flour to make a soft dough. This typically takes 6 to 8 cups. Many things affect this including weather, temperature, size of eggs, etc.
- Knead dough for 10 minutes.
- Let rise until doubled. Punch down.
- Let rise until doubled again.
- Divide dough into 4 balls.
- One at a time, roll the dough out into a 1/4-inch rectangle on a lightly floured surface.
- Brush rolled out dough with softened butter.
- Combine brown sugar and cinnamon, and sprinkle over buttered dough.
- Roll up like a jelly roll, and cut into 1/2 inch slices.
- Grease three 13x9-inch metal pans.
- For glaze, mix brown sugar, butter and boiling water. Pour into metal pans until approximately 1/4 inch deep. Add pecans, either whole or chopped as you prefer.
- Put cut cinnamon rolls in pans on top of pecans, leaving room to rise. (We usually do 4 rolls across width of pan).
- Let rise until doubled.
- Bake at 350 degrees F for 20 to 25 minutes.