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.
How to Make Sticky Pecan Rolls
Stir yeast into warm water and set aside. Scald milk and add butter, then let set until lukewarm. Once milk and butter are ready, add yeast and the rest of the roll ingredients. Continue to add flour (up to 8 cups) until soft dough forms. Knead dough and set aside until dough doubles in size. Punch down and let dough rise again.
While dough rise, prepare at least 3 9 x 13-inch pans. For glaze, boil water and add butter and sugar; stir. Pour a third of the glaze in the bottom of each pan and sprinkle pecans over it.
Divide dough into 4 equal-sized balls. One at a time, roll each dough ball into a rectangle and brush with melted butter. Combine filling ingredients and sprinkle a quarter of mix onto rolled out dough. Starting with a long end of the dough, roll into a jelly roll and cut into 1/2-inch pieces. Put rolls on top of the glaze with room between to rise. Let rise until double and then bake.
Full recipe and ingredient list at the bottom of this post.
Other Quick Cinnamon Roll Recipes
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
- 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 rectangle 1/4-inch thick 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.