Ingredients:
2 cans Cinnamon rolls
1/2 cup butter, melted
1/3 cup sugar
2 eggs
3/4 cup heavy whipping cream (half & half works too)
3 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla extract
1/2 cup chopped pecans
Icing from cinnamon roll packages
Directions:
Melt butter and sugar in a big glass bowl.
In a separate bowl, whisk together the eggs, cream, cinnamon, nutmeg, and vanilla extract.
Open the can of cinnamon rolls and cut each one into fourths. Toss the cinnamon roll pieces in the egg mixture to fully coat them. Then, after coating the pieces in the egg mixture, pour them into a greased 9×12 casserole dish and spread them out evenly. Coat the dish with any leftover egg mixture.
Sprinkle with pecans and bake for 35-40 minutes on a low rack at 350°F until golden brown. (To see if the casserole was done, I poked it with a toothpick.) I prefer mine moist, so I bake them for around 35 minutes.)
Take the casserole out of the oven. Microwave icing from cinnamon rolls for 15 seconds; spread evenly over bake. I made it without the pecans the night before. I made careful to cover the casserole and place it in the fridge overnight, then add the pecans the next morning, bake, and voila! For your friends or family, it’s absolute delectability!
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