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Preheat the oven to 350°F and line a 9×13-inch baking dish with parchment paper. Cut an ‘X’ in the top of each roll, cutting almost to the bottom of the roll.
In a small saucepan over medium heat, add the butter, cream, brown sugar, corn syrup, and salt. Stir until the butter has melted. Bring to a boil to ensure all of the sugar has dissolved. Stir constantly. After the mixture reaches a boil. Turn it off, stir until it stops bubbling. Pour the mixture into the bottom of your prepared dish. Sprinkle the pecans evenly over the caramel mixture.
Place the Hawaiian sweet rolls top side down in the caramel.
Bake for 14 to 18 minutes or until brown. Remove the rolls from the oven and allow them to rest for about 5 minutes. Time it because you do not want to wait much longer than 5 minutes.
Place a large serving platter over the baking dish and invert the rolls out onto the platter. Be cautious, the caramel is still very hot.
Spoon any remaining caramel and pecans that are left in the pan over the rolls and into the places that you cut in the rolls. You want that caramel to seep down into the rolls.
Serve warm.
Wrap any leftovers in an airtight container and refrigerate. They’ll stay fresh for 3 days in the fridge.
Nutrition
Calories: 252kcal | Carbohydrates: 26g | Protein: 1g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 100mg | Potassium: 70mg | Fiber: 1g | Sugar: 24g | Vitamin A: 387IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.4mg
