Cinnamon Roll French Toast Casserole

By spend with pennies

Ingredients

¼ cup unsalted butter (melted)
24.8 ounces refrigerated cinnamon rolls with icing ((2 cans, 8 rolls in each can))
5 large eggs
cup milk (or light cream)
2 teaspoons ground cinnamon
2 teaspoons vanilla
¼ cup brown sugar
1¼ cups chopped pecans
icing from cinnamon rolls
whipped cream (optional)

Prep Time15mins
Cook Time35mins
Servings8

Instructions

Preheat the oven to 375°F.

Pour the melted butter into a 9x13 casserole dish and spread along the bottom.

Open the cinnamon rolls and cut each roll in half. Cut each half into 3 pieces.

In a large bowl, beat the eggs, milk, cinnamon, vanilla, and brown sugar.

Add the cinnamon roll pieces and pecans. Toss well to coat.

Transfer to the prepared casserole dish.

Bake uncovered for 15 minutes. Cover, and bake an additional 13 to 18 minutes or until golden brown and a knife inserted in the center comes out clean.

Remove from the oven and let cool for 10 minutes.

Drizzle icing over the casserole.

Top with whipped cream and additional cinnamon for serving.