Ingredients
Yield: 12 servings
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12
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Rhodes™ Cinnamon Rolls thawed,
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1/3
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cups
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butter, melted
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¾
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cups
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sugar
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½
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cups
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chopped pecans
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½
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cups
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caramel ice cream topping
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Posted by Rhodes Bake-N-Serv on Jul 8, 2009
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Instructions
Place cinnamon rolls in refrigerator overnight to thaw. Reserve frosting for another use and cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350°F 35-40 minutes. Cool 1 minute and invert onto serving platter.
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