Easy Caramel Rolls

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Easy Caramel Rolls
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  1. 1
  2. cup packed brown sugar
  3. 1/2
  4. cup butter or margarine
  5. 1/4
  6. cup corn syrup
  7. 3
  8. tablespoons whipping cream
  9. 3/4
  10. cup pecan halves, if desired
  11. 1
  12. bag (36.5 oz) frozen cinnamon rolls with cream cheese frosting (12 rolls)
  1. 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. 2 Spray bottom and sides of 13x9-inch pan with cooking spray. Pour caramel mixture evenly over bottom of pan. Sprinkle with pecans.
  3. 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. 4 Refrigerate rolls 5 hours or overnight to let dough rise.
  5. 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. 6 Heat oven to 375ºF. 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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