These sweet, toffee-like rolls are so easy, and will impress your whole family. All the prep work is done the night before, then you just pop it into the oven in the morning, and you have a perfect breakfast for a special occasion. Serve alongside bacon or sausages to round out your breakfast. These would also be a wonderful neighbor gift!
Pour 1 cup pecans into a 9” nonstick round baking pan, and spread out evenly. If your pan isn’t nonstick, spray with nonstick spray.
Melt the butter in a saucepan over medium heat. Add the brown sugar, corn syrup, and salt. Heat until sugar is dissolved.
Pour the syrup over the pecans, and spread evenly. Let cool for 10 minutes.
Place 12 frozen yeast rolls evenly in the pan.
Cover loosely with plastic wrap that has been sprayed with nonstick spray. Let sit overnight (at least 8 hours) on the counter to rise.
These rolls have thawed and risen beautifully. Bake in a preheated 350°F oven for 30 minutes, until golden brown on top.
The tops are golden brown, and the syrup is bubbling. They are perfect!
Invert the rolls: place a plate on top of the rolls, and flip both dishes over so the pan is now upside down on top of the plate.
Remove the baking pan, and marvel at the beauty!
Overnight Caramel Pecan Rolls
1 cup pecans
½ cup unsalted butter
¾ cup brown sugar
3T light corn syrup
¼ tsp salt
12 frozen yeast rolls (like Rhodes yeast dinner rolls)
Pour the pecans in a 9 inch round nonstick baking pan. Set aside.
Heat the butter, brown sugar, corn syrup, and salt in a saucepan over medium heat, until brown sugar is dissolved, but not boiling. Pour over pecans, and let cool for 10 minutes.
Place 12 frozen yeast rolls evenly on top of the pecans and syrup. Cover with plastic wrap that is sprayed with nonstick spray. Let sit on the counter overnight, or at least 8 hours.
In the morning, preheat oven to 350°F. Remove plastic wrap, and bake for 30 minutes. Remove from oven. Place your serving plate upside down on top of the rolls. Invert rolls onto your serving plate. Serve warm.