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Preheat oven to 375 degrees.
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Spray your pan of choice with a non stick cooking spray.
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Unroll your can of cinnamon rolls and cut each roll into 6 pieces. {set aside the icing for later}
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Toss the rolls into the pumpkin butter and then place into your dish. I added about 1/3 of the rolls at a time to the pumpkin butter. NOTE: If your pumpkin butter is very thick and hard to work with, try heating it up just slightly.
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In a bowl, whisk together the eggs, cream, vanilla, and spices until well combined. Pour the mixture over the cinnamon rolls, evenly distributing the mixture.
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Add the pecans on the top of the casserole.
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Bake for 25 minutes. It will turn a gorgeous rich brown color and fluff up slightly from the eggs.
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Warm up your icing slightly and drizzle onto the top.