Pecan Rolls


  • 2 packages yeast
  • 1 tsp. sugar
  • 1 cup lukewarm water

Set 2:

  • 3/4 cup margarine
  • 2 tsp. salt
  • 1 cup sugar
  • 3 beaten eggs
  • 8-9 cups flour

  • pecans (as desired)

Set 3: (Caramel Filling)

  • 1/4 cup margarine
  • 1/3 cup brown sugar
  • 1 Tbsp. white corn syrup



Dissolve yeast and sugar in the lukewarm water. Scald 1 cup milk. Add the 3 beaten eggs to the slightly cooled scalded milk. Then add to yeast mixture. Add 8-9 cups flour by kneading it in the dough. The dough should be soft. Let rise until double.

Bring set 3 ingredients to a boil and cool. Put a spoonful in each of the greased muffin cups and some pecans. Divide dough into two parts; roll and spread soft butter over each half and sprinkle with sugar and cinnamon. Roll up as for jelly roll and cut in slices and place in the muffin cups. Let rise double again. Bake in 350 degree F oven for 15-20 minutes.

By Robin from Washington, IA

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September 7, 2010

  • 36 pecan halves
  • 1/2 cup brown sugar
  • 1/2 cup butter

Put 2 tsp. brown sugar, 2 tsp. butter and 3 pecan halves in each of 12 muffin holes in a muffin pan.


  • 2 cups biscuit baking mix
  • 2/3 cup mashed bananas
  • 1 tsp cinnamon
  • 2 tbsp butter, melted
  • 1/4 cup brown sugar
  • 15 caramels
  • 2 1/2 tbsp canned milk

Mix the biscuit baking mix, bananas and cinnamon. Knead. Roll into a rectangle. Combine canned milk & caramels and melt in microwave (or melt in a double boiler). Spread rectangle of dough with butter, then melted caramel/canned milk. Sprinkle with brown sugar. Roll tightly. Slice into 12 pieces and put into muffin pan.

Bake at 375 degrees F for 8 - 10 minutes (until cooked). Invert pan onto a cookie sheet or serving tray. Leave inverted 1 - 2 minutes so syrup will run out. Serve immediately.


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