Kathy's Caramel Rolls

Caramel rolls are not sticky buns, nor are they meant to be chewy.  Caramel rolls are like cinnamon rolls with soft, creamy caramel topping instead of icing.  I was blessed to have married a man whose mother is famous for her caramel rolls.  Never a holiday has passed when tray after tray of these rolls aren't pulled from the freezer, having been made in advance, to grace our breakfast plates.  It is hard to pass by the tray all afternoon without secretly swiping a fingertip through the caramel to taste it again.  Best of all this recipe could not be easier!

INGREDIENTS
2  12 count bags frozen Rhodes Cinnamon Rolls, frosting in bags will not be used

1 quart heavy cream
1 bag light brown sugar
2 tsp. vanilla
salt

PROCESS
Coat three 9x13 pans with cooking spray.   
Divide rolls evenly among pans.  Allow to raise 2 1/2 hours.  
In a large microwave safe bowl mix sugar and cream and microwave for 2-3 minutes.
Stir in vanilla and a dash of salt.  Mix until sugar and cream are well combined.
Pour approximately  two cups of sauce over each pan of rolls.
Cover pans with cling wrap and allow to raise another 2 1/2 hours.
Preheat oven to 350 and bake rolls, uncovered, for about 30 minutes.
Rolls will be browned and sauce will be slightly runny.
Remove from oven.  When completely cooled, turn out onto large sheet of foil. 
Can be tightly wrapped in foil and frozen for up to two months. 
Microwave individual rolls about 20 seconds before serving.