*ingredients
°2 packages of refrigerated cinnamon rolls
°1 cup heavy cream
°6 eggs vanilla extract
°½ cup chopped pecans (optional)
°1 teaspoon cinnamon
*directions
Preheat oven to 375°F and coat a 9" x 13" baking pan with grease.
After dividing each cinnamon roll into eight parts, place them in the baking dish.
Whisk eggs, vanilla extract, cinnamon, and heavy cream together in a large mixing bowl until well combined.
Before pouring the mixture over the cinnamon roll pieces, double check that each piece is evenly coated with the egg mixture.
Add pecans to the mixture for more crunch, if desired. Bake the custard until set and golden brown, about 25-30 minutes.
Allow five minutes to rest after removing from the oven before serving.
Enjoy !
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