sticky cinnamon pecan rolls

How To Make sticky cinnamon pecan rolls

• 1

  Preheat oven to 375 degrees. Spray an 8-inch cake pan with non-stick cooking spray.
• 2

  In small bowl, mix the caramel ingredients, the melted butter, brown sugar and corn syrup. Pour into bottom of prepared cake pan, sprinkle with ¼ cup chopped pecans. Set aside.
• 3

  Unroll dough, spread with 2 tablespoons butter. Mix together ½ cup brown sugar and cinnamon, sprinkle evenly over butter. Sprinkle ¼ cup pecans evenly over sugar mixture.
• 4

  Starting on long side, roll up dough, completely enclosing the butter/sugar mixture. Cut into 8 even slices. Place slices, cut side down on top of corn syrup mixture in cake pan, with sides touching.
• 5

  Bake for 22 – 25 minutes or until golden brown on top.
• 6

  Meanwhile, mix together cream cheese, 2 tablespoons butter, extract and powdered sugar until well blended and smooth. Place mixture into a resealable plastic bag, squeeze out the air, seal and snip a small piece off of one corner of the bag.
• 7

  When rolls are done, allow to rest for a few minutes, place a plate on top of the pan and invert the rolls. Be careful, the caramel will be hot! Drizzle cream cheese frosting over rolls.
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