SUPER EASY VERY STICKY PECAN ROLLS

Special thanks to: KP, Kerrville, TX Servings: 4 Directions: Using a 9" cake pan: lightly spray bottom and sides of cake pan. then add the following ingredients and spread over the pan's bottom surface: 1/3C melted butter 1/3C brown sugar 1/3C heavy whipping cream 1/4C white corn syrup 1/2C chopped Surratt Farms Pecans (or more) 1/2 to 1tsp ground cinnamon 1/2tsp vanilla extract Section 19ounces thawed commercial bread or roll dough into approximately 12 or 14 pieces. You can just pinch off the right amount or use a knife to cut sections. Place at equal intervals in the pan. Set aside to let rise about 20 minutes. Preheat oven to 350F. and bake approximately 20 minutes or until tops are lightly browned. Remove from oven and let rest 5 minutes. Place serving plate on top of the rolls and, using hot mitt, flip the cake pan and the serving plate together so that the rolls are now upside down on the serving plate. Scrape out any sticky sauce and serve. Special Notes: The ease of this recipe depends upon being able to purchase frozen bread dough or having some frozen dough in your freezer. I have used whole wheat bread dough, French bread dough with equal success. The sauce is the key for this very delicious and addictive treat. Sometimes I add raisins or coconut - it is all good!!!

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