Ingredients: |
Ingredients: 2 12.4oz cans refrigerated cinnamon rolls with icing (Pillsbury Cinnabon)
1 ½ c. half/half
1 ½ c. heavy whipping cream
1 ½ c. sugar
3 oz. cream cheese, softened
1 Tbs. ground cinnamon
1 Tbs. vanilla
8 egg yolks plus 2 whole eggs
Brown Sugar Streusel
⅔ c flour
⅓ c. packed brown sugar
½ tsp cinnamon
⅛ tsp salt
¼ c. cold butter, cubed
½ - ¾c chopped pecans
In small bowl, combine flour and next 3 ingredients. Using a pastry blender, cut in butter until mixture is crumble. Stir in pecans, cover and refrigerate for up to 3 days. Sprinkle over casserole just before baking.
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Directions: |
Directions:1. Bake cinnamon rolls as directed on package. Do Not Frost, let cool. completely.
2. Once cooled, poke holes in rolls with skewer and cut in half
3. Spray a small pan with spray and place rolls flat side down, should be crowded.
4. In lg saucepan, combine half and half and next 5 ingred. Cook over medium heat until boiling, remove from heat.
5. In a medium bowl, whisk together egg yolks and eggs. Add about 1/2 to 1 c. of hot cream mixture, slowly while whisking. Add egg mixture now to the rest of the hot cream and mix.
6. Cover and refrigerate for at least 6 hours or overnight
7. Preheat oven to 350*, let casserole stand at room temperature for 30 min. Sprinkle with Brown Sugar Streusel
8. Cover with foil, and bake for 20 min. Remove foil, and bake 15 to 20 min more or until streusel is olden brown and an inserted knife comes out clean.
9. meanwhile, place reserved cinnamon roll icing in a microwave safe bowl on high for 10 to 15 sec. Drizzle icing over casserole. Serve warm. |
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