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 9×13-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.
