INGREDIENTS
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2 cups pecan halves
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non-stick cooking spray
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1 (14 ounce) can refrigerated cinnamon roll dough, separated
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3/4 cup dark corn syrup
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1/2 cup packed light brown sugar
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3 tablespoons butter, melted
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3 large eggs, at room temperature
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2 teaspoons ground cinnamon
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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1 cup cream cheese frosting