Ingredients:

  • 700g (2 cans) Refrigerated Cinnamon Roll Dough with included icing
  • 120ml (1/2 cup) Heavy Whipping Cream
  • 3 Large Eggs (Room Temperature)
  • 15ml (1 tbsp) Pure Vanilla Bean Paste or Extract
  • 50g (1/4 cup) Light Brown Sugar, packed
  • 5g (1 tsp) Ground Cinnamon
  • 2g (1/4 tsp) Freshly Grated Nutmeg
  • 1g (1 pinch) Flaky Sea Salt
  • 60g (1/2 cup) Toasted Pecan Halves, roughly chopped
  • 30g (2 tbsp) Unsalted Butter, melted

Instructions:

  1. Grease a 9x13 inch ceramic or glass baking dish generously with butter to prevent sticking and aid in caramelization.
  2. Open the refrigerated cinnamon roll cans. Set the pre-packaged icing containers aside for later use after baking.
  3. Cut each individual raw cinnamon roll into four equal quarters using a sharp knife or kitchen shears.
  4. Distribute the dough pieces evenly into the prepared baking dish so they are snug but not overly compressed.
  5. In a medium mixing bowl, whisk together the heavy cream, room-temperature eggs, vanilla, cinnamon, nutmeg, and brown sugar until the mixture is fully emulsified.
  6. Pour the custard mixture evenly over the dough pieces. If preparing overnight, cover and refrigerate at this stage.
  7. Mix the chopped pecans with melted butter and sprinkle over the top of the casserole.
  8. Bake at 350°F (175°C) for 35 minutes or until the center is set and the top is deep amber and crisp.
  9. Drizzle the reserved icing over the warm casserole before serving.