These cinnamon rolls are cut in half and tipped in the pan to bake. They give a new and interesting look to the standard cinnamon roll.
Spray a 6 cup jumbo muffin tin with non-stick cooking spray. Cut each cinnamon roll in half and stand two halves, cut side down, in each muffin cup. Press 1 pecan half in center of each roll. Combine corn syrup, brown sugar and butter and heat until granules dissolve. Add rum flavoring. Drizzle over cinnamon rolls. Bake at 350°F 15-20 minutes or until golden brown. Frost with icing packet, if desired.
Note: these can be made with Rhodes traditional cinnamon rolls. Before baking cover rolls with sprayed plastic wrap and allow to double in size.