Sprinkle 1 cup chopped pecans in the bottom of a 9x13-inch greased pan.

Place 1 dozen frozen cinnamon rolls over pecans (I use the Rhode's brand). I buy the ice cream cups, they are the right size.

3/4 cup white sugar
1 stick of butter
3/4 cup brown sugar
3/4 cup vanilla ice cream

Heat and boil one minute stirring constantly. Pour over cinnamon rolls. Cover with plastic wrap and let rise overnight.

Bake in a preheated 350°F oven for 20-22 minutes. Remove from oven and let sit for 5 minutes. Invert onto cookie sheet with sides.

I make these for our church bazaar and they sell out as soon as they come out of the oven.

Submitted by: Janet Stewart