Directions: |
Directions:Preheat oven to 200 degrees. Grease well a 9 x 13 inch pan. Melt butter in a small saucepan. Stir in the brown sugar and corn syrup. Pour this mixture into the prepared pan and sprinkle with the pecan pieces. Lay on top of this mixture the frozen Rhodes cinnamon rolls. Lay over this a piece of parchment paper that has been greased. In another 9 x 13 pan, fill 1/4 to 1/2 full with hot water. Place this pan on the bottom rack of the now heated oven. Close the door for about a minute, then turn the oven off. Place the pan of cinnamon rolls on the middle rack of the oven and let them rise until double in size (about an hour). Set the rolls out on the counter and turn oven back on to 350º. Remove the parchment paper and bake the rolls at 350º for 15 minutes. When done, lay wax paper on the counter and turn the pan of rolls upside down onto this paper. Lift pan off and scrape the excess caramel sauce left in the pan on top of the rolls. Cool, and then break the rolls apart with a fork. Can make ahead, wrap in foil, then freeze. Reheat in the oven. |
Personal
Notes: |
Personal
Notes: Mom took great pride in her caramel pecan rolls. She originally made them entirely from scratch, using the recipe on page 40 of the original Better Homes and Gardens Cookbook. But after years (and hours) of this, she decided the Rhodes rolls were just as good and much easier! These rolls are truly delicious.
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This recipe for Caramel Pecan Rolls is from