Ingredients
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
5 apples, optional
Preparation
Use a 17-inch cast-iron skillet or use several deep dish pie plates, or loaf pans.
Cut cinnamon rolls in medium size cubes.
Place in a large pan or bowl.
Sprinkle with 1 cup sugar and cinnamon. Set aside.
In a medium bowl or stand mixer with the whip attachment, add eggs and mix well.
Add vanilla and almond extracts, milk, and the remaining 1 cup sugar.
Whip for 5 minutes on low speed.
Pour mixture over the cubed cinnamon rolls and let sit for 30 minutes stirring occasionally, pressing down to soak the cinnamon rolls in the custard mixture.
Cube cold butter into 1/2-inch cubes.
Add brown sugar and pecans. MIX WELL.
Sprinkle mixture over soaked cinnamon roll mixture.
Bake at 350 degrees F for about 45 minutes.
Turn oven down to 325 degrees F and bake for another 15 minutes, or until the middle of the pie is set.
