Gooey Caramel Rolls

[nebulized]

Gooey Caramel Rolls

3/4 c. chopped pecans
1 1/4 c. packed brown sugar
1/2 c. butter, melted
1/4 c. light corn syrup
1 tbsp cinnamon
2 packages (7.5 oz each) refrigerated buttermilk biscuits

Preheat oven to 375 degrees. Combine pecans, brown sugar, melted butter, light corn syrup and cinnamon.

Roll out 1 tube of biscuits into a 6-by-12-inch rectangle. Spread 1/2 c. of filling over rolled-out dough. Roll up dough lengthwise. Cut into 12 (1-inch) pieces. Repeat with second tube of biscuits. Place in a buttered 9-by-13-by-2-inch heavy baking pan. Top with remaining filling. Bake for 25 to 30 minutes.