Step 1

Preheat the oven to 350°F.

Step 2

In a 10-inch cast iron skillet or similar over medium-high cook the light brown sugar, butter, corn syrup, cinnamon and salt together. Bring to boil and then allow to bubble over medium-high for 1 minute until the sugar has completely dissolved. Remove from the heat and add the vanilla. Mix well.

Step 3

Add the pecans to the caramel. Stir until the pecans are coated and evenly distributed in the caramel sauce.

Step 4

Separate the rolls and arrange top side down over the caramel sauce gently pressing into the caramel.

Step 5

Place the rolls into the oven and lay a piece of foil loosely on top.

Step 6

Bake for 25 minutes then remove from the oven.

Step 7

Carefully invert onto a serving platter allowing the skillet to sit inverted for 1 minute or until all of the caramel has released from the skillet and drizzled down the sides of the rolls .

Step 8

Serve immediately.