Recipe

A A A

• 20 cinnamon rolls
• 2 cups sugar
• 1 tbsp cinnamon
• 25 eggs
• 4 cups milk
• 2 tsp vanilla
• 2 tsp almond extract
• 3 cups light brown sugar
• 3 cups pecans
• 1 cup firm butter

• 1 I use day old cinnamon rolls.
• 2 Use a 17-inch cast iron skillet or use several deep dish pie plates, or I have made them in loaf pans. Several.
• 3 Cut cinnamon rolls in medium size cubes.Place in large pan or bowl. Sprinkle with 1 cup sugar and sprinkle 1 tablespoon cinnamon. Set aside.
• 4 In a medium bowl or stand mixer with the whip attachment, add eggs mix well.
• 5 Add vanilla and almond extract.
• 6 Add milk and 1 cup sugar.
• 7 Whip for 5 minutes on low speed.
• 8 Pour mixture over the cubed cinnamon rolls let sit for 30 minutes stirring occasionally, pressing down to soak the cinnamon rolls in the custard mixture.
• 9 Topping.
• 10 Cube cold butter into small cubes 1/2 inch.
• 11 Add brown sugar and pecans.
• 12 MIX WELL.
• 13 Sprinkle mixture over soaked cinnamon roll mixture.
• 14 Bake 350°F for about 45 minutes.
• 15 Turn oven down to 325°F and bake another 15 minutes or until middle of pie is set.