2 cans Grand Cinnamon Rolls 17.5 oz, we used Annies
3 tbsp melted butter
1/4 cup heavy cream
1/4 cup whole milk
1 tbsp cinnamon
1 tsp vanilla extract
3/4 cup caramel sauce
1 cup chopped pecans
In a mixing bowl whisk the eggs, milk, cream, cinnamon, and vanilla.
In a round baking dish, pour the butter and spread evenly. Arrange the cinnamon rolls in the pan, make sure to hug them tightly. Pour the egg mixture. Cover and refrigerate overnight.
Preheat oven to 350 degrees F. Pour the caramel sauce and pecans. Bake for 35-40 minutes or until the top is golden brown. Drizzle with icing.