Quick Caramel Pecan Cinnamon Rolls

Directions

1. 1
   Preheat oven to 400°F. Grease or spray with nonstick spray 9 muffin cups of a 12-cup muffin pan. Place the muffin pan on a large baking sheet.
2. 2
   Divide pecans evenly among the 9 muffin cups.
3. 3
   In a small bowl, whisk ice cream topping and melted butter. Pour 1 tablespoon over the pecans in each of the muffin cups. (If you have a little bit left over, just divide it evenly.)
4. 4
   On a very lightly floured board, roll out the pizza dough to a 9 X 13 inch rectangle.
5. 5
   Mix together the sugar and cinnamon. Sprinkle evenly over the dough.
6. 6
   Beginning with the 9-inch side, roll the dough into a log. Cut the dough log every inch until you have 9 individual rolls. Put one roll in each muffin cup on top of the caramel.
7. 7
   With the muffin tin on a baking sheet (to catch any caramel overflow), bake 15-18 minutes until golden brown.
8. 8
   Place on cooling rack. Put a large cake pan (such as a jelly roll pan) or a heatproof tray on top of the muffin tin. Using oven mitts, invert the muffin tin onto the pan or tray. Use a spoon or silicone spatula to scrape up any little bits of nuts or caramel left in the pan and put it on the rolls.
9. 9
   Serve warm. These taste best the day they're made (like all refrigerated dough products), but may be stored in a covered container at room temperature. Gently reheat in microwave.