\n<\/p>\n
9 eggs
3\u20444 tsp salt
2 1\u20444 cups milk
1 1\u20442 tsp ground cinnamon 1 1\u20444 cups brown sugar 1 1\u20444 tbsp vanilla
2 1\u20444 cups heavy cream 1\u20442 tsp pumpkin pie spice <\/p>\n
<\/span> 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. <\/p>\n Preheat oven to 350 degrees and bake for 1 1\u20442 hours or until set. Serve with Caramel Sauce and Whipped Cream. <\/p>\n <\/span> Caramel Sauce: <\/span> 1 cup butter, melted \u200bCook additional time if you feel brown sugar granules in the caramel. Caramel is done when it feels completely smooth. Do not overcook. Pour <\/p>\n <\/span> caramel into a storage container. Stir occasionally while cooling to avoid separation.\u00a0<\/span> <\/div>\n
2 1\u20442 cups brown sugar, packed 1 cup milk, warm
3\u20444 cup corn syrup <\/span> 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. <\/p>\n