Mix together brown sugar, butter, corn syrup and cream in a small heavy saucepan.
Bring to a slow boil and cook to 240F (soft ball stage).
Pour the caramel over the pecans in the ramekins.
Place a prepared cinnamon roll on in each ramekin on top of caramel pecan mixture.
Bake at 350F for 30 minutes
Remove from oven and cool for 10 minutes
While still quite warm, turn ramekins over onto parchment paper. They will be hot. Use a spatula to pile the dripping nuts back on top of the rolls if they fall off.
Cool and eat or store in an airtight container.