Yield: 12 servings
12 Rhodesâ„¢ Cinnamon Rolls thawed,
1/3 cups butter, melted
Â¾ cups sugar
Â½ cups chopped pecans
Â½ cups caramel ice cream topping
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 350Â°F 35-40 minutes. Cool 1 minute and invert onto serving platter.