Overnight Pecan Rolls

Overnight Pecan Rolls

Enjoy warm homemade rolls in the morning! All the work is done the day before!

Prep Time



Total Time






3 1/2
to 4 cups Gold Medal® all-purpose flour or Better for Bread™ flour
cup granulated sugar
teaspoon salt
packages regular or quick active dry yeast
cup very warm milk (120°F to 130°F)
cup butter or margarine, softened
cup packed brown sugar
cup butter or margarine
cup dark corn syrup
cup pecan halves
Pecan Filling
cup chopped pecans
cup packed brown sugar
teaspoon ground cinnamon
tablespoons butter or margarine, softened
  1. In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
  2. On lightly floured surface, gently roll dough in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased large bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
  3. Grease 13x9-inch pan. In 1-quart saucepan, heat 1 cup brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.
  4. In small bowl, mix all filling ingredients except 2 tablespoons butter until crumbly. Punch down dough. On floured surface, pat or roll into 15x10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal; stretch and shape to make even. Cut into fifteen 1-inch slices. Place slightly apart in pan.
  5. Cover unbaked rolls tightly; immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.
  6. Heat oven to 350°F. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.
Makes 15 rolls
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To bake rolls immediately after placing sliced dough in pan, let rise uncovered in warm place about 30 minutes or until double. Bake as directed.
Special Touch
Share a pan of these warm rolls with someone special! They’ll be glad you did!

Nutrition Information:

1 Serving (1 Roll)
  • Calories 390
    • (Calories from Fat 170 ),
  • Total Fat 19 g
    • (Saturated Fat 8 g,),
  • Cholesterol 45 mg;
  • Sodium 260 mg;
  • Total Carbohydrate 52 g
    • (Dietary Fiber 2 g,
  • Protein 5 g;
Percent Daily Value*:
    • 2 Starch;
    • 1 1/2 Fruit;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.