Ingredients
| 1/2 | cup butter |
| 1/3 | cup sugar |
| 2 | eggs |
| 3/4 | cup heavy whipping cream (or half and half) |
| 3 | teaspoons cinnamon |
| 1/4 | teaspoon nutmeg |
| 2 | teaspoons vanilla extract |
| 2 | cans cinnamon rolls |
| 1/2 | cup pecans, chopped |
| icing from cinnamon roll packages |
Instructions
In a large bowl, melt butter with sugar. Beat in eggs, cream, cinnamon, nutmeg and vanilla. Open canned cinnamon rolls, slice each roll into fourths. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat. Then pour the coated pieces into a greased 9x13-inch casserole dish and spread out evenly. Use any leftover egg mixture to coat the casserole. Sprinkle with pecans and bake on a low rack at 350 degrees F for 45-50 minutes or until brown. (For moist rolls, bake for 35 minutes.) Remove casserole from oven. Warm icing from cinnamon rolls in microwave for 15 seconds then pour evenly over bake. You can prepare the night ahead without pecans. Cover and refrigerate. In the morning, add the pecans and bake. Serves 6-8
