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Prep 15min
Total7hr55min
Servings12
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Ingredients
1
cup packed brown sugar
1/2
cup butter or margarine
1/4
cup corn syrup
3
tablespoons whipping cream
3/4
cup pecan halves, if desired
1
bag (36.5 oz) frozen cinnamon rolls with cream cheese frosting (12 rolls)
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Steps
1
In 1-quart saucepan, heat brown sugar and butter to boiling, stirring constantly. Remove from heat. Stir in corn syrup and whipping cream. Heat to boiling. Remove from heat; cool 5 minutes.
2
Spray bottom and sides of 13x9-inch pan with cooking spray. Pour caramel mixture evenly over bottom of pan. Sprinkle with pecans.
3
Place frozen rolls in 4 rows by 3 rows evenly on caramel-pecan mixture. Cover with plastic wrap generously sprayed with cooking spray. (Save frosting packet for another use.)
4
Refrigerate rolls 5 hours or overnight to let dough rise.
5
About 2 3/4 hours before serving rolls, remove rolls from refrigerator and place pan on cooling rack. Let rolls continue to rise at room temperature about 2 hours or until almost double in size (actual rising time depends on temperature of kitchen).
6
Heat oven to 375°F. Carefully remove plastic wrap from rolls. Cover pan with foil. Bake 20 minutes; remove foil. Bake 15 to 20 minutes longer or until rolls are deep golden brown. Immediately place heatproof serving plate or tray upside down on pan; carefully turn plate and pan over. Leave pan over rolls 1 minute; remove pan. Serve warm.
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Use the leftover cream cheese frosting to frost chocolate graham crackers for a super easy sweet treat.
Covering the pan with foil for the first 20 minutes of baking ensures that the center rolls will get fully baked.
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