This sticky bun casserole is topped with a warm buttery pecan glaze. Perfect for holiday mornings or potluck gatherings, this crowd-pleasing dish delivers all the flavor of homemade sticky buns with hardly any effort.
1/4 cup unsalted butter, melted
2 (12.4-ounce) cans refrigerated cinnamon rolls
5 large eggs
1 cup whipping cream, divided
2 teaspoons 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 pecans, chopped
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Pour melted butter into a 9x13 inch baking dish, set aside.
Cut each cinnamon roll into 4 pieces and place in the prepared baking dish.
Whisk together eggs, 1/2 cup cream, cinnamon, and vanilla in a bowl. Pour egg mixture over the cinnamon rolls. Bake until golden brown and internal temperature reaches 200 degrees F (95 degrees C), 30 to 35 minutes.
Meanwhile prepare the sticky bun topping. Combine brown sugar, corn syrup, remaining 1/2 cup heavy cream, 1/4 cup butter, and salt in a saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium and boil gently until the caramel coats the back of a spoon, about 10 minutes. Remove from heat and stir in pecans. Keep the topping warm until the casserole comes out of the oven.
When the casserole is out of the oven let cool for 10 minutes. Top with sticky bun topping.
