Instructions

1. The ingredients listed above make two pans of cinnamon rolls. I prepared one pan plain (with just chopped pecans) and the other pan with a combination of the chopped pecans and crumbled bacon.
2. Preheat the oven to the temperature stated on the package label.
3. To each foil pan add a stick of unsalted butter. Yes, one whole stick per pan.
4. I melted the butter two ways – by sitting one foil pan over the cooked sausage and the other over the oven vent.
5. Allow to melt slowly so that it does not brown. The foil pans are too thin to place directly on a burner – electric or gas. I had preheated the oven and the heat from the oven was sufficient to melt the butter.
6. When melted, add half the light brown sugar to each pan and stir to combine well. Continue to stir until you see the brown sugar melting in the butter. You want a smooth caramel sauce not a grainy, sugary coating.
7. Stir until the caramel is smooth then, with the back of a large spoon, spread it evenly across the pan.
8. Remove the foil pan from the heat source.
9. Sprinkle half of the chopped pecans in each pan.
10. In one of the pans, spinkle the crumbled bacon over the chopped pecans.
11. Add the seperated rolls to each pan. There is plenty of room for 12 rolls per pan with a little wiggle room between each rolls. You want room between the rolls so the caramel sauce can drizzle between them when the pan is inverted. I used a disposable foil cookie sheet for this purpose.