Chop pecans. Lightly toast in a skillet over medium heat for 3-5 minutes until fragrant, if desired. Remove from heat and empty nuts into a heat-safe bowl. Set aside. (Toasting the pecans is optional, but recommended.)

Melt butter in a medium saucepan over medium heat. Add brown sugar and corn syrup. Stir until smooth and sugar is dissolved. Remove from heat and stir in the heavy cream, vanilla, and salt. Careful, it will bubble up. Spread evenly in a 13x9-inch baking pan. Top evenly with chopped pecans.

Place Rhodes Cinnamon Rolls on top of the caramel pecan mixture in rows 3x4. Cover with plastic wrap that has been lightly greased with cooking spray. Allow rolls to rise until double in size at room temperature; about 2-3 hours depending on the temperature of your kitchen.

Preheat oven to 350 degrees Fahrenheit.

Remove plastic wrap and bake at 350˚F for 30-40 minutes, until rolls are a deep golden brown color on top. The temperature of the dough in the center rolls should be 190-200˚F.

Immediately, and CAREFULLY, invert the caramel pecan rolls onto a serving plate. Don’t have one big enough? I used 15" parchment paper on top of a cooling rack. Enjoy warm.