1 cup self rising flour
3/4 cup heavy whipping cream , (more or less if needed)
DirectionsPreheat oven to 400°F.
Put 2 cups of flour in a large bowl, slowly add heavy whipping cream into the middle. Knead dough with your fingers and add whipping cream when necessary. Set aside
¼ cup butter or margarine
¼ cup packed brown sugar
2 tablespoons light corn syrup
¼ cup chopped pecans
½ teaspoon ground cinnamon
Mix topping in small bowl...
Dip topping in muffin pans, spoon dough on topping
Bake 18 to 22 minutes or until golden brown. Cool 2 minutes; turn upside down onto heatproof serving plate. Let pan remain 1 minute so caramel can drizzle over rolls. Serve warm.