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In a mixing bowl, combine light brown sugar, unsalted butter, all purpose flour, and rolled oats. Mix until the mixture becomes crumbly.
Add cinnamon to the crumble mixture.
Optional: Add chopped nuts to the crumble if desired.
Place the frozen Rhodes dinner rolls in a muffin tin.
Top each roll with the prepared crumble mixture.
Cover the muffin tin, and let the rolls rise according to the package instructions.
Once the rolls have risen, preheat the oven to 350°F (175°C).
Bake the rolls for 20 minutes or until they are golden brown.
In a saucepan, melt butter over medium heat.
Add brown sugar, heavy cream and salt to the saucepan.
Stir continuously until the mixture is smooth and the sugar is fully dissolved. Allow the sauce to simmer for a few minutes until it thickens slightly.
Once the rolls are out of the oven, pour the warm caramel sauce over the top.
Allow the rolls to cool slightly before serving.