Step 1

Preheat the oven to 350°F and spray a 9x13-inch glass or ceramic baking dish with nonstick cooking spray. Set aside.

Step 2

In a small pot over medium heat, add the butter, cream, brown sugar, corn syrup, and salt. Stir until the butter has melted. Bring to a brief boil to ensure all of the sugar has dissolved. Pour the mixture into the bottom of the prepared dish. Sprinkle the pecans evenly over the caramel mixture.

Step 3

Open the cans of cinnamon rolls and set the icing aside. Separate the cinnamon rolls and place them in the dish on top of the caramel and pecans. They likely won't take up all the space in the dish, but will expand when baking. A few gaps are totally ok.

Step 4

Bake for 25 to 30 minutes or until golden brown. Remove and allow the dish to rest for about 5 minutes to cool a bit. Place a large serving platter over the baking dish and invert the cinnamon rolls out onto the platter. Just be cautious as the caramel will still be very hot. I often cover the top with a large dish towel to help protect my hands when flipping it.

Step 5

Drizzle the cinnamon rolls with the icing that came in the tube, if desired. Serve warm.