9 eggs 3⁄4 tsp salt 2 1⁄4 cups milk 1 1⁄2 tsp ground cinnamon 1 1⁄4 cups brown sugar 1 1⁄4 tbsp vanilla 2 1⁄4 cups heavy cream 1⁄2 tsp pumpkin pie spice
Put roughly 48 oz of baked Coffee Pot Cinnamon Rolls, cut into 1-inch pieces into a greased 9 X 13 pan. Pan should be filled to the top with cut cinnamon roll pieces. Pour mixture over cinnamon roll pieces, press mixture to absorb milk mixture- let set 45 minutes before baking.
Preheat oven to 350 degrees and bake for 1 1⁄2 hours or until set. Serve with Caramel Sauce and Whipped Cream.
Caramel Sauce: 1 cup butter, melted 2 1⁄2 cups brown sugar, packed 1 cup milk, warm 3⁄4 cup corn syrup Using a microwave safe mixing bowl, melted butter & whisk butter until there is no separation. Add brown sugar, whisk until very well combined. Add warm milk to mixture & whisk until combined, then add corn syrup & whisk again until well combined. Place mixture in microwave, cook on full power for 2 minutes, stop & whisk mixture- repeat this step 4 more times.
Cook additional time if you feel brown sugar granules in the caramel. Caramel is done when it feels completely smooth. Do not overcook. Pour caramel into a storage container. Stir occasionally while cooling to avoid separation.