Preheat the oven to 350°F.

In a 10-inch cast iron skillet or similar over medium-high cook the light brown sugar, butter, corn syrup, cinnamon and salt together. Bring to boil and then allow to bubble over medium-high for 1 minute until the sugar has completely dissolved. Remove from the heat and add the vanilla. Mix well.

Add the pecans to the caramel. Stir until the pecans are coated and evenly distributed in the caramel sauce.

Separate the rolls and arrange top side down over the caramel sauce gently pressing into the caramel.

Place the rolls into the oven and lay a piece of foil loosely on top.

Bake for 25 minutes then remove from the oven.

Carefully invert onto a serving platter allowing the skillet to sit inverted for 1 minute or until all of the caramel has released from the skillet and drizzled down the sides of the rolls .

Serve immediately.