Cinnamon Roll Coffee Cake

Total Time Prep: 20 min. Bake: 25 min. + standing

Yield 12 servings

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. —Teresa 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 large eggs
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/4 cup 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

Unroll the tube of cinnamon rolls into one long rectangle. Press onto the bottom of a greased 13x9-in. baking dish; seal perforations. Set aside icing packet from cinnamon rolls.
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.
Bake at 350° for 25-30 minutes or until a toothpick inserted in 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.

Nutrition Facts

1 piece: 413 calories, 26g fat (12g saturated fat), 102mg cholesterol, 468mg sodium, 39g carbohydrate (13g sugars, 2g fiber), 7g protein.

Recipe Creator