Caramel-pecan harvest rolls: A retro breakfast from the 1960s

Caramel-pecan harvest rolls A retro recipe from the 1960s

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New! Caramel-pecan harvest rolls

Can’t you smell the warm, friendly fragrance as these caramel-y rolls come out of your oven?

They’re the ample, old-fashioned kind that used to take all day. Now they’re quick and easy… and no kneading with Betty Crocker’s new recipe. No fussing, with modern Fleischmann’s Active Dry Yeast… no sifting, with Gold Medal Flour. And you can refrigerate the dough. Serve fresh-baked homemade Caramel-pecan harvest rolls in minutes!

Caramel-pecan harvest rolls

Modern recipe for Caramel Pecan Rolls from Fleischmann’s


3/4 cup butter
2 teaspoons salt
3/4 cup sugar
2 cups hot water
2 envelopes Fleischmann’s Active Dry Yeast
1/2 cup warm water (100° to 110°F)
2 eggs
8 to 8-1/2 cups flour


1/2 cup butter, melted
1 cup sugar
1-1/2 tablespoons Spice Islands Ground Saigon Cinnamon

Caramel Syrup:

3/4 cup butter
1-1/2 cups brown sugar
6 tablespoons Karo Light Corn Syrup
1/4 cup heavy cream
1/2 teaspoon Spice Islands Pure Vanilla Extract
3 cups toasted pecans, chopped


For caramel-pecan harvest rolls: Place butter, salt, sugar and hot water in a large bowl; stir until butter melts. Combine yeast with 1/2 cup warm water (100 to 110 degrees F) in a small bowl, stirring until dissolved.

Add eggs to slightly cooled butter mixture, then add yeast mixture. Add 4 cups flour and beat until smooth. Gradually add remaining flour to make a soft dough.

Turn out onto a floured surface and knead until smooth, about 8 to 10 minutes. Place dough in a greased bowl, turning once to grease all sides of the dough. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.

Punch dough down. Roll dough to a 12 x 20-inch rectangle on a lightly floured surface. Brush top with 1/2 cup melted butter. Combine sugar and cinnamon for filling; sprinkle over butter. Roll up from long sides, jelly roll style. Cut into 24 equal slices.

For caramel syrup: Combine butter, brown sugar, corn syrup and cream in a small saucepan. Cook over medium heat, stirring until butter melts. Stir in vanilla. Pour mixture evenly into two greased 9 x 13-inch pans.

Sprinkle toasted pecans evenly over syrup in pans. Arrange rolls, cut side down, 12 in each pan. Cover and let rise until double, about 45 minutes.

Bake at 350 degrees F for 25 to 30 minutes or until golden brown. Cool on wire rack for 10 minutes, then turn out of pan onto serving platter.

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