Ingredients:

  • 2 cans (12.4 oz each) refrigerated cinnamon roll dough
  • 0.5 cup (120ml) heavy whipping cream
  • 0.25 cup (56g) unsalted butter, melted
  • 3 large eggs
  • 0.5 cup (120ml) whole milk
  • 1 tsp ground cinnamon
  • 1 tsp vanilla bean paste or extract
  • 0.125 tsp kosher salt
  • 0.5 cup (100g) light brown sugar, packed
  • 0.5 cup (50g) pecans, roughly chopped
  • 2 containers included icing from dough cans

Instructions:

  1. Preheat your oven to 350°F (175°C) and thoroughly grease a 9x13-inch ceramic or glass baking dish.
  2. Open the cans of cinnamon roll dough and set the icing containers aside. Use kitchen shears to cut each individual roll into 6 even pieces. Scatter the pieces evenly across the bottom of the prepared dish.
  3. In a large mixing bowl, combine the 3 large eggs, 0.5 cup whole milk, 1 tsp ground cinnamon, 1 tsp vanilla, 0.125 tsp kosher salt and 0.5 cup heavy whipping cream until the mixture is pale yellow and smooth.
  4. Scatter the dough chunks evenly in the prepared dish. They don't need to be perfect, just a single, somewhat level layer.
  5. Drizzle the 0.25 cup melted butter over the top. Sprinkle the 0.5 cup brown sugar and 0.5 cup pecans evenly across the surface.
  6. Place in the center of the oven for 35 minutes until the center is set and the top is golden and bubbling.
  7. Let it rest for 5 minutes. This allows the custard to finish setting so it doesn't run when you scoop it.
  8. Warm the included icing containers in the microwave for 10 seconds, then drizzle over the warm bake until it melts into the cracks.
  9. Scoop it out while it’s still steaming. The pecans should be toasted and the center should be velvety.