Ingredients:

  • 2 cans (12.4 oz each) refrigerated cinnamon rolls
  • 4 large eggs, room temperature
  • 1/2 cup heavy whipping cream
  • 1 tbsp pure vanilla extract
  • 1 tsp ground Ceylon cinnamon
  • 1/4 tsp sea salt
  • 1/4 cup unsalted butter, melted
  • 1/4 cup light brown sugar, packed
  • 1/2 cup chopped pecans
  • Icing packets from cinnamon roll cans

Instructions:

  1. Preheat your oven to 375°F (190°C). Thoroughly grease a 9x13 inch ceramic or glass baking dish with butter.
  2. Open the cinnamon roll cans and set the icing packets aside. Cut each individual cinnamon roll into 4 equal quarters using a sharp knife.
  3. Distribute the cinnamon roll pieces evenly into the prepared baking dish, ensuring they are not packed too tightly to allow room for the custard.
  4. In a large mixing bowl, whisk together the 4 eggs, heavy whipping cream, vanilla extract, ground cinnamon, and sea salt until well combined and no egg streaks remain.
  5. Pour the custard mixture evenly over the cinnamon roll pieces. Let the mixture sit for 10 minutes to allow the dough to absorb the liquid.
  6. Drizzle the melted butter over the top, then sprinkle evenly with the light brown sugar and chopped pecans.
  7. Bake for 35 minutes, or until the top is a deep golden-brown and the center is set but soft.
  8. Remove from the oven and immediately drizzle with the reserved icing packets while warm. Serve immediately.