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Grandma's Butterscotch Pecan Rolls

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.
Prep Time6 hrs
Cook Time25 mins
Total Time6 hrs 25 mins
Course: Breakfast
Cuisine: American
Keyword: butterscotch pecan rolls
Author: Barbara


  • 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
  • Filling:
  • 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.
  • Filling:
  • 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.