Ingredients
1 tube (17-1/2 ounces) large refrigerated cinnamon rolls with cream cheese icing2 packages (8 ounces each) cream cheese, softened3 large eggs1/2 cup sugar1 teaspoon vanilla extract1/2 cup chopped pecans1/4 cup all-purpose flour1/4 cup quick-cooking oats1/4 cup packed brown sugar1 teaspoon ground cinnamon3 tablespoons butter, meltedWhipped cream and additional ground cinnamon, optional
Preparation
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.
