About
This Sinful Cinnamon Roll Bake really is just that devilishly delicious! Slice after slice of tender, cinnamon-swirled pieces are baked in a creamy custard and topped with brown sugar-coated pecans! Then comes the tangy, creamy frosting on top, because cinnamon rolls need frosting! It's a tried-and-true partnership much like peanut butter and jelly, or slices of Sinful Cinnamon Roll Bake and big smiles!
Ingredients
- 1 tablespoon salted butter, for greasing the baking dish
- 3 (12.4-ounce) tubes refrigerated cinnamon roll dough with frosting
- 4 large eggs
- 1/2 cup half-and-half
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/3 cup dark brown sugar, packed
- 1/3 cup pecans, chopped
- 1/3 cup sour cream
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Using the butter, grease a 9x13-inch baking dish.
Step 3 -Open the tubes of the cinnamon rolls and separate each round of the rolls. Reserve the frosting packets.
Step 4 -Cut each dough round into 4 pieces.
Step 5 -In a large bowl, add the eggs, the half-and-half, the cinnamon, and the salt and whisk to combine.
Step 6 -Add the cinnamon roll pieces to the egg mixture and toss lightly to coat.
Step 7 -Pour the coated cinnamon roll pieces into the prepared baking dish.
Step 8 -In a small bowl, add the brown sugar and the pecans and mix to combine.
Step 9 -Sprinkle the brown sugar-pecan mixture on top of the casserole.
Step 10 -Bake until the casserole is puffed, golden-brown, and cooked through, about 35 minutes.
Step 11 -In a medium bowl, add the sour cream and the reserved frosting and whisk until smooth.
Step 12 -Let the casserole stand for 10 minutes.
Step 13 -Drizzle the casserole with the frosting mixture.
Step 14 -Serve.
