There’s nothing like warm caramel pecan rolls
in the morning.
2 tablespoons
butter
1/3 cup brown sugar
1 tablespoon light corn syrup
or honey
1/4 cup chopped pecans
1 can/pkg. 8 ready-to-bake cinnamon rolls
Preheat oven to 375°F. Lightly coat a cake
pan with oil or nonstick spray. In a small saucepan, melt butter,
then add brown sugar and syrup or honey, mixing well. Bring to a
boil and cook until dissolved completely. Next, drizzle the syrup
mixture over the bottom of the pan (tip pan to help coat). Sprinkle
chopped pecans onto syrup in cake pan.
Unwrap rolls, discarding the enclosed icing. Separate
and place individual rolls face down (concave side up) in the pan.
Bake for 20-25 minutes, taking care not to overbake. When they’re
done, turn them out onto a plate. They come out right side up in
a delicious caramel glaze.