Ingredients
Scale
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup light brown sugar (firmly packed)
- 4 tablespoons light corn syrup
- 1 cup coarsely chopped pecans
- 2 (17.5-ounce) cans refrigerated cinnamon rolls
Instructions
- Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
- In a small pot over medium heat, combine the unsalted butter, heavy cream, brown sugar, corn syrup, and salt. Stir until melted and bring to a brief boil to dissolve the sugar.
- Pour the caramel mixture into the prepared baking dish and sprinkle the chopped pecans evenly on top.
- Separate each cinnamon roll and place them on top of the caramel mixture.
- Bake in the preheated oven for 25-30 minutes or until golden brown. Allow to rest for about 5 minutes before inverting onto a serving platter.
Notes
Best served warm. Drizzle with extra caramel sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg