1 pkg brown sugar
3 rolls Pillsbury cinnamon rolls
1 pt half and half
Place 1/2 – 1 c of brown sugar in the bottom of a 12″ Dutch oven. Sprinkle chopped pecans over the sugar. Open and place 2.5-3 rolls of Pillsbury cinnamon rolls in a single layer over brown sugar and pecans. Rolls will fit snugly to edge of oven. Pour 1 pint half-and-half over all. Bake for 30-45 minutes with 10 briquettes on the bottom and 14 on the top. Rolls are done when they swell up and begin to brown. You’ll think you’ve died and gone to sticky-bun heaven!