Cinnamon Roll Casserole
This Cinnamon Roll Casserole is a new favorite in Pretty's house. I discovered it while reading one of the Pioneer Woman's magazines and fell in love. Did y'all know that she lives in my hometown, Pawhuska, Oklahoma? She has put my sweet little town on the map. If you ever have a chance to go visit, do it! It was a great place to grow up and I am thankful that I call it my hometown.
Back to the casserole, if you love cinnamon rolls, this is your dish. Of course you can't have a steady diet of it, but make this for special occasions and when your grandkids spend the night. It would also be fun to serve for brunch or take it to afamily that needs a touch of love. It is guaranteed to put a smiles on faces plus it makes your house smell so yummy and cozy! Here's how...
1 Tbsp salted butter
(3) 12.4oz tubes refrigerated cinnamon roll dough (with frosting)
4 large eggs
1/2 cup half-and-half
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/3 cup packed dark brown sugar
1/3 cup pecans, chopped
1/3 cup sour cream
Preheat the oven to 350 degrees. Generously butter a 9x13 inch baking dish. Cut each round of cinnamon roll dough into 4 pieces. Reserve frosting packets.
Whisk together eggs, half-and-half cinnamon and salt in a large bowl. Add the cinnamon roll dough and toss lightly to coat. Pour into the baking dish.
Mis the brown sugar and pecans in a small bowl. Sprinkle on top of the casserole and bake until puffed, golden brown and cooked through, about 35 minutes.
Meanwhile, which together the contents of the frosting packets and the sour cream in a medium bowl until smooth. Let the casserole cool for 10 minutes, then drizzle with the frosting. Serve and enjoy!