| 2 cans cinnamon rolls |
| 1/2 c. butter, melted |
| 1/3 c. sugar |
| 2 eggs |
| 3/4 c. heavy whipping cream |
| 1 T. cinnamon |
| 1/4 t. nutmeg |
| 2 t. vanilla extract |
| 1/2 c. chopped pecans |
In a large glass bowl, melt butter with sugar. Beat in eggs, cream, cinnamon, nutmeg and vanilla.
Open canned cinnamon rolls, and slice each cinnamon roll into fourths. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat. Pour the pieces, coated in egg mixture, into a greased 9×12" casserole dish and spread out evenly. Use any leftover egg mixture to coat the casserole.
Sprinkle with pecans and then bake on 350° on a low rack for 35–40 minutes or until brown. (Can stuck a toothpick inside to determine if the casserole is ready.)
Remove casserole from oven. Warm icing from cinnamon rolls in microwave for 15 seconds; pour evenly over casserole.
Serves 6 to 8.