- 2 cans Grand Cinnamon Rolls 17.5 oz we used Annies
- 3 tbsp melted butter
- 4 eggs
- 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.