Overnight Cinnamon Roll Bake

Ingredients

• 2 cans refrigerated cinnamon rolls with icing
• 6 large eggs
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 cup chopped pecans, optional

Instructions

1. 1Grease a 9x13-inch baking dish. Cut each cinnamon roll into quarters and scatter the pieces evenly across the dish, reserving the icing packets for later.
2. 2Whisk the eggs, milk, cream, brown sugar, cinnamon, and vanilla together in a bowl until smooth.
3. 3Pour the custard mixture evenly over the cinnamon roll pieces, pressing down gently so everything is coated.
4. 4Sprinkle the pecans over the top if using, then cover and refrigerate overnight so the bread soaks up the custard.
5. 5The next morning, preheat the oven to 350°F (175°C) and bake, uncovered, for 30 to 35 minutes, until puffed, golden, and set in the center.
6. 6Let cool for 5 minutes, then drizzle with the reserved icing before serving warm.

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