Serves: 6
Total Calories: 187
Yield: 6
Microwave caramel packet on high for 20 seconds (or thaw in hot water). Squeeze softened caramel into bottom of pan and spread evenly. Sprinkle with coconut and pecans. Return frozen rolls to pan, arranging evenly on top of caramel, coconut and pecans. Put pan on a baking sheet and place in center of cold oven, then turn oven on to 350°F. Bake 30-35 minutes or until golden brown. Remove from oven and immediately invert onto serving platter. Spoon any caramel, coconut or pecans left in pan over rolls.
This Coconut Pecan Caramel Rolls recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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