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Giant Upside-Down Pecan Rolls

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“This recipe comes from the 2008 Taste of Home cookbook, Baking Classics. Preparation time does not include the time needed for the dough to rise twice.”
READY IN:
1hr 15mins
SERVES:
6
YIELD:
6 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR THE ROLLS ~ In a large mixer bowl, dissolve yeast in warm water, then add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk & 3 cups flour, & beat on medium speed for 3 minutes.
  2. Stir in enough of the remaining flour to form a soft dough, then turn onto a floured surface & knead about 6 to 8 minutes or until smooth & elastic.
  3. Place in a greased bowl, turning once to grease the top, then cover & let rise in a warm place until doubled, about 1 1/2 hours.
  4. After that time, punch the dough down & turn onto a lightly floured surface. Roll it into a 24-inch by 18-inch rectangle.
  5. Melt the remaining butter & brush it over the dough.
  6. Combine cinnamon & remaining 1 cup of sugar, then sprinkle that over the dough to within 1/2 inch of the edges.
  7. Sprinkle the chopped pecans onto the dough in a similar fashion, then, starting with a short side, roll up the dough jelly-roll style. Pinch the seam to seal it, then cut the roll into 6 slices.
  8. Grease a 13"x9" baking dish.
  9. FOR THE SYRUP ~ In a saucepan, combine the brown sugar, butter & water, bringing it to a boil, then boiling & stirring for 1 minute.
  10. Pour this syrup into the prepared baking dish, & arrange the pecan halves, flat side up, over the syrup.
  11. Place the rolls cut side down over the peacns, pressing down on each roll gently, before covering & letting rise in a warm place for 1 hour or until doubled in size.
  12. After that time, beat the egg white & the water & brush it over the rolls, before baking for 35 to 40 minutes or until golden brown.
  13. Immediately invert onto a serving platter & allow to cool somewhat before devouring them completely!

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