A deliciously sweet and gooey breakfast casserole combining cinnamon rolls, buttery pecan topping, and a custard base for a perfect morning treat.

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Prepare the topping: In a small saucepan, melt the butter together with the brown sugar over medium heat. Stir until the sugar dissolves and the mixture is smooth. Remove from heat and stir in the chopped pecans until evenly coated.
Assemble the casserole: Pour the butter, brown sugar, and pecan mixture into the bottom of a baking dish, spreading it evenly. Then arrange the quartered cinnamon rolls on top of the pecan topping in a single layer.
Mix the custard: In a medium bowl, whisk together the eggs and milk thoroughly until smooth and slightly frothy.
Combine and bake: Pour the egg and milk mixture evenly over the cinnamon rolls in the baking dish. Place the dish in a preheated oven set at 350°F (175°C) and bake for 35 to 40 minutes, or until the custard is set and the cinnamon rolls are golden brown on top.

For extra flavor, add a teaspoon of vanilla extract to the custard mixture.
You can substitute pecans with walnuts or omit nuts altogether for a nut-free version.
Serve warm with maple syrup or a drizzle of glaze for added sweetness.
Let the casserole cool for 5 minutes before serving to allow it to set slightly.