Take your pans and smother the inside with butter. I like to use aluminum foil pans for easy clean up. Click HERE to see what I use. ( link to amazon store).
Sprinkle with a generous layer of brown sugar
Drizzle with corn syrup
Drizzle with heavy cream (about ⅛ cup or so)
Now cut your dough according to the size of roll you want.
Dip in melted butter
Toss in cinnamon sugar
And place in brown sugared pan
Let rise one more time before baking
Bake 400 until middle roll is completely cooked or tops are dark golden brown
Remove from oven
Let cool for a few minutes
Flip out onto parchment paper or into another pan.
Serve while still hot!
Notes: You can freeze these rolls for a couple weeks prior to rising for that last time. Just make sure you cover them well. Then before baking, let defrost and rise until doubled in size, then bake. Or, you can bake, cool, and freeze up to a couple months.
Recipe by Tandy's Quick Meals at https://www.tandysquickmeals.com/breads/best-ever-caramel-rolls/