Giant Upside-Down Pecan Rolls

Name: Giant Upside-Down Pecan Rolls
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 6 rolls
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 1-3/4 cups sugar, divided; 2/3 cup warm whole milk (110° to 115°); 3/4 cup butter, softened, divided; 1 teaspoon salt; 1 large egg; 1 large egg yolk; 4-3/4 to 5-1/4 cups all-purpose flour; 1 tablespoon ground cinnamon; 1 cup chopped pecans; BROWN SUGAR-NUT SYRUP:; 1 cup packed dark brown sugar; 1/4 cup butter, cubed; 2 tablespoons water; 1 cup pecan halves; EGG WASH:; 1 large egg white; 1 teaspoon water

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 35 min. + rising Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Janet Miller, Lafayette, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

I like to keep a baked batch of these extra-large sweet rolls in the freezer to surprise my family on weekends. To reheat, thaw in the refrigerator overnight, wrap in foil and bake at 350° for 20 to 30 minutes or until heated through.

TEST KITCHEN APPROVED

Giant Upside-Down Pecan Rolls

1 Reviews Add your review

Yield:6 rolls

Prep:35 min

Cook:35 min

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Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-3/4 cups sugar, divided
2/3 cup warm whole milk (110° to 115°)
3/4 cup butter, softened, divided
1 teaspoon salt
1 large egg
1 large egg yolk
4-3/4 to 5-1/4 cups all-purpose flour
1 tablespoon ground cinnamon
1 cup chopped pecans
brown sugar-nut syrup:

1 cup packed dark brown sugar
1/4 cup butter, cubed
2 tablespoons water
1 cup pecan halves

egg wash:

1 large egg white
1 teaspoon water

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Directions

1
In a large bowl, dissolve yeast in warm water. Add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.

2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3
Punch dough down. Turn onto lightly floured surface. Roll into a 24x18-in. rectangle. Melt remaining butter; brush over dough. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. Sprinkle with pecans. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut into six slices.
4
For syrup, combine brown sugar, butter and water in a saucepan. Bring to a boil; boil and stir for 1 minute. Pour into a greased 13x9-in. baking. Arrange pecan halves, flat side up, over syrup. Place rolls, cut side down, over pecans. Press down gently. Cover and let rise until doubled, about 1 hour.
5
Beat egg white and water; brush over rolls. Bake at 350° for 35-40 minutes or until golden brown. Immediately invert onto a serving platter.