Cinnamon Sugar Casserole

Another recipe from Clinton Kelly at The Chew -- it was yummy and we only made a half batch as we happened to have only 6 of the rolls leftover over. If you have a sweet tooth you will love it -it was rich and delicious and a great make ahead recipe!

CINNAMON-SUGAR CASSEROLE

• Topping
• 4 tablespoons  unsalted butter (room temperature)
• 1/4 cup  light brown sugar
• 1 teaspoon  ground cinnamon
• 1/2 cup  pecans (roughly chopped)
• 2 tablespoons  flour
• 1/4 cup  rolled oats

FOR THE CASSEROLE

• 1 package sweet Hawaiian dinner rolls
• 2 tablespoons  butter (for greasing dish)
• 8 ounces  cream cheese (room temperature)
• 1/4 cup  light brown sugar
• 1/2 cup  pecans (roughly chopped)
• 1 tablespoon  ground cinnamon
• 4 eggs
• 1 cup  milk
• 1/2 cup  cream
• 1 teaspoon  vanilla extract
• 1 pinch salt
• powdered sugar (garnish)

• For the Topping: combine all the ingredients in a small mixing bowl until crumbly. Set aside.
• For the Casserole: preheat oven to 350ºF.
• Butter the inside of a 9"x9" baking dish.
• Remove the top of the rolls from the bottom rolls, keeping the top rolls connected and the bottom rolls connected. Place the top buns upside-down on a baking sheet. Place the bottom rolls on a separate baking sheet. Place the rolls in the oven to toast, about 5 minutes. Remove and set aside to cool.
• In a medium bowl, mix together cream cheese, light brown sugar, pecans and ground cinnamon. 
• Spread the cream cheese mixture in an even layer on top of the bottom rolls. Top with the toasted top rolls.
• Pull each roll off creating individual sandwiches.
• Then, make the custard. In a large bowl, add the eggs, milk, cream, vanilla extract and a pinch of salt. Whisk well to combine. Dip each roll into the custard. Shingle the rolls into the baking dish. Crumble topping on top.
• Bake in oven for 20-25 minutes. 
• Remove and allow to cool for 10 minutes before serving.
• Garnish with a sprinkle of powdered sugar.
• Tip: if you can't find Hawaiian rolls, use slider-sized potato rolls.