YOU’LL NEED
Yield: 12 servings

12 Rhodes™ Cinnamon Rolls thawed,
1/3 cups butter, melted
¾ cups sugar
½ cups chopped pecans
½ cups caramel ice cream topping

Instructions

Place cinnamon rolls in refrigerator overnight to thaw. Reserve frosting for another use and cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350°F 35-40 minutes. Cool 1 minute and invert onto serving platter.

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