Ez caramel cinnamon pecan rolls

Ingredients

• Non-stick cooking spray
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1 cup firmly packed light brown sugar
• 4 tablespoons light corn syrup
• pinch of salt
• 1 cup coarsely chopped pecans
• 2 (17.5-ounce) cans refrigerated cinnamon rolls (5 per can) I recommend Pillsbury Grands Flaky Cinnamon Rolls.

Materials

• 9x13 inch glass or ceramic baking dish
• Large serving platter
• Small pot
• Whisk
• Wooden spoon or spatula
• Large dish towel

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Preparation

• Preheat the oven to 350°F and spray a 9x13-inch glass or ceramic baking dish with nonstick cooking spray. Set aside.
• In a small pot over medium heat, add the butter, cream, brown sugar, corn syrup, and salt. Stir until the butter has melted. Bring to a brief boil to ensure all of the sugar has dissolved. Pour the mixture into the bottom of the prepared dish.
• Sprinkle the pecans evenly over the caramel mixture.
• Open the cans of cinnamon rolls and set the icing aside. Separate the cinnamon rolls and place them in the dish on top of the caramel and pecans. They likely won't take up all the space in the dish, but will expand when baking. A few gaps are totally ok.