Hello everyone,
Here is my problem. I have a cinnamon roll recipe that I use often. It has a layer of brown sugar, karo syrup, butter and pecans at the bottom of the pan so when you turn them over you have this caramel layer. The only thing my family does not like is that the caramel gets really hard after a few hours. I am looking for a recipe similar to this where when I turn it out the caramel stays soft. Thanks so much.
Kim in Louisiana