Cinnamon Roll Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Ready in a twinkling, this fresh-from-the-oven treat will be a sensational, no-fuss addition to any weekend or holiday brunch. Guests will never guess how easy it is to whip up. âTeresa Maag, Leipsic, Ohio Ingredients:
1 tube (17-1/2 ounces) large refrigerated cinnamon rolls with cream cheese icing |
2 packages (8 ounces each) cream cheese, softened |
3 eggs |
1/2 cup sugar |
1 teaspoon vanilla extract |
1/2 cup chopped pecans |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup quick-cooking oats |
1/4 cup packed brown sugar |
1 teaspoon ground cinnamon |
3 tablespoons butter, melted |
whipped cream and additional ground cinnamon, optional |
Directions:
1. Unroll the tube of cinnamon rolls into one long rectangle. Press onto the bottom of a greased 13-in. x 9-in. baking dish; seal perforations. Set aside icing packet from cinnamon rolls.
2. In a large bowl, beat the cream cheese, eggs, sugar and vanilla until smooth. Pour over crust. In a small bowl, combine the pecans, flour, oats, brown sugar and cinnamon; stir in butter. Sprinkle over cream cheese layer.
3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Drizzle with contents of icing packet; let stand for 15 minutes before serving. If desired, serve with a dollop of whipped cream sprinkled with additional cinnamon. Yield: 12 servings.
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