2(17.5-ounce) cans of refrigerated cinnamon roll dough (5 per can – I recommend Pillsbury Grands Flaky Supreme)
Preheat the oven to 350°F and lightly spray an 9x13-inch glass baking dish with nonstick cooking spray.Combine melted butter, brown sugar, and corn syrup and mix well.
Spread into the bottom of the baking dish.
Sprinkle pecans over the brown sugar mixture.
Open cinnamon rolls and separate. Place in dish on top of pecans and sugar/butter mixture.
Bake for 30 to 35 minutes or until golden brown.
Flip out onto serving platter.
Drizzle top with white icing from cinnamon rolls if desired.
Several folks have noted issues with the sugar hardening when the oven is a bit too hot or baking takes a bit longer than suggested. Adding some corn syrup or a couple drops of an acid, like lemon juice, will work to prevent the crystallization of the sugar. I've rewritten this recipe to include the addition of the corn syrup to help prevent this. A few drops of lemon juice works just as well and won't really affect the flavor.
Making this recipe? Tag me on social media: @SouthernBite using the hashtag #SouthernBite so I can see what you're making! Find this recipe at https://southernbite.com/sticky-pecan-cinnamon-rolls/