Reynolds Wrap Release Non-stick foil
1/2 cup packed brown sugar
3 tablespoons butter, melted
2 tablespoons light corn syrup
1/2 cup coarsely chopped pecans
2 cans (about 1 pound each) refrigerated big cinnamon rolls
Preheat oven to 350 degrees. Line a 13 x 9 x 2-inch baking pan with Reynolds Wrap Release Foil with non-stick side toward the food.
Combine brown sugar, butter, and corn syrup; pour mixture into foil-lined pan. Sprinkle evenly with pecans. Place cinnamon rolls on top of syrup.
Bake 25-29 minutes or until rolls are golden brown. Let stand 5 minutes. Invert onto platter. Remove foil liner. Serve warm.