🍯 Sticky Bun Breakfast Casserole

🍯 Sticky Bun Breakfast Casserole

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Ingredients (12 servings)

• 1/4 cup unsalted butter, melted
• 2 cans (12.4 oz each) refrigerated cinnamon rolls
• 5 large eggs
• 1 cup heavy whipping cream, divided
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 1/2 cups packed dark brown sugar
• 1/3 cup light corn syrup
• 1/4 cup unsalted butter
• 1/2 teaspoon kosher salt
• 1 cup chopped pecans

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👨‍🍳 Method

1. Prepare the Baking Dish

1. Preheat oven to 350°F (175°C).
2. Pour the melted butter into a 9×13‑inch baking dish, coating the bottom evenly.

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2. Assemble the Base

1. Cut each cinnamon roll into four pieces.
2. Spread the pieces evenly in the prepared baking dish.

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3. Make the Custard

1. In a mixing bowl, whisk together:
   • eggs
   • 1/2 cup of the heavy cream
   • cinnamon
   • vanilla extract
2. Pour the custard evenly over the cinnamon roll pieces.

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4. Bake the Casserole

1. Transfer the dish to the oven.
2. Bake 30–35 minutes, or until:
   • the top is golden brown
   • the center reaches 200°F (95°C)

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5. Prepare the Sticky Bun Topping

While the casserole bakes:

1. In a medium saucepan, combine:
   • brown sugar
   • corn syrup
   • remaining 1/2 cup heavy cream
   • 1/4 cup butter
   • salt
2. Bring to a boil over medium‑high heat, stirring frequently.
3. Reduce heat to medium and simmer gently for about 10 minutes, until the caramel thickens and coats the back of a spoon.
4. Remove from heat and stir in the chopped pecans.
5. Keep warm until ready to use.

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6. Finish and Serve

1. Remove the casserole from the oven and let it cool for 10 minutes.
2. Pour the warm sticky bun topping evenly over the surface.
3. Serve warm.

                                                           

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