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Overnight Pecan Rolls

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  • Prep 30 min
  • Total 14 hr 35 min
  • Servings 15
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Enjoy warm homemade rolls in the morning! All the work is done the day before!
Updated Jan 21, 2009
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  • 3 1/2 to 4 cups Gold Medal™ all-purpose flour or Better for Bread™ flour
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 2 packages regular or quick active dry yeast
  • 1 cup very warm milk (120°F to 130°F)
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • 1 cup packed brown sugar
  • 1/2 cup butter or margarine
  • 1/4 cup dark corn syrup
  • 3/4 cup pecan halves

Pecan Filling

  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter or margarine, softened
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Share a pan of these warm rolls with someone special! They’ll be glad you did!


390 Calories, 19 g Total Fat, 5 g Protein, 52 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Roll
Calories from Fat
Total Fat
19 g
Saturated Fat
8 g
45 mg
260 mg
180 mg
Total Carbohydrate
52 g
Dietary Fiber
2 g
5 g
% Daily Value*:
Vitamin A
Vitamin C
2 Starch; 1 1/2 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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