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Caramel Rolls
Ingredients:- 1 package (12 count) frozen cinnamon rolls
- 1 stick of butter
- 1/4 cup Light Karo Syrup
- 1 cup packed brown sugar
- 3 tablespoons whipping cream
- 3/4-1 cup pecan halves or chopped walnuts
- 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 for 5 minutes.
- Spray bottom and sides of 13 x 9-inch pan with cooking spray. Pour caramel mixture evenly over the bottom of the pan. Sprinkle with pecans or walnuts.
- Place frozen rolls in 4 rows by 3 rows evenly on the caramel-pecan mixture.
- Cover with plastic wrap generously sprayed with cooking spray or just use a lightweight kitchen towel.
- Place pan on top of stove right before you go to bed to let dough rise overnight or at least 5-6 hours.
- If not doubled in size in the morning turn the oven on for 1 hour. The actual rising time depends also on the temperature of the kitchen.
- Preheat the oven to 375 degrees. Carefully remove plastic wrap from rolls. Bake 20 minutes or until rolls are a deep golden brown. Immediately place a rimmed cookie sheet over the baking pan and invert.
Cool slightly and transfer to a serving tray.
