1/2 cup brown sugar
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 teaspoons vanilla extract
1/2 teaspoon butter
1 cup packed brown sugar
1 cup corn syrup
2 teaspoons salt
1/4 teaspoon vanilla extract
Melt brown sugar in a large saucepan over medium heat. Stir in corn syrup, salt and cinnamon. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat. Stir in butter. Pour into a 9x13 inch baking dish.
Bake in preheated oven for 60 minutes, or until golden brown. Thin the top of the rolls and roll the bottom over. Cool completely. Butter the outside edges of the rolls and cut into 1-inch squares. Spread cinnamon rolls slightly.
To Make The Cinnamon Roll V: In a large bowl, mix brown sugar and corn syrup. Beat cream with sugar mixture until light and fluffy. Fold the cinnamon sugar into the creamed corn syrup mixture. Press cinnamon roll mixture into greased baking pan.
To Make The Cream Cheese Filling: Beat cream cheese, milk and egg into cream cheese mixture. Layer cream cheese mixture with sliced green onions. Beat cream cheese mixture into creamed corn syrup mixture.
To Make The Frosting: Bring to a medium-low heat, combine egg white and 1/2 cup of the cream cheese filling into the frosting. Beat egg whites until stiff peaks form. Mix 1/2 teaspoon butter with 1/2 cup of the cream cheese filling until smooth. Fold remaining cream cheese filling into creamed corn syrup mixture. Spread over cream cheese/cream cheese filling.