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Breakfast | |
| Base: 8 tablespoons salted butter 1 cup brown sugar 1/4 cup heavy cream Pinch kosher salt Zest of 2 lemons 1 cup pecan halves, chopped Rolls: One 8-count pop tube cinnamon rolls 1/4 cup heavy cream, at room temperature | |
| For the base: Preheat the oven to 350 degrees F. Line a 9-inch cake pan with parchment paper and set aside. Melt the butter in a medium skillet, then add the brown sugar. Cook until the sugar has fully dissolved and the mixture is bubbling, then add the heavy cream, salt and lemon zest and cook for an additional 1 to 2 minutes. Pour the caramel into the bottom of the prepared cake pan, making sure it coats the entire bottom. Sprinkle over the chopped pecans and press them down gently with a spatula. For the rolls: Pop the tube of rolls and position each roll in the pan on top of the pecans. Pour the heavy cream around the edges. Cover with aluminum foil and bake for 20 minutes, then remove the foil and bake, uncovered, until the rolls are fully cooked, an additional 15 to 20 minutes. Allow to slightly cool; then, when able to flip, turn over onto a plate and peel off the parchment paper. Serve. | |
Unrated | |
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