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Clinton Kelly Cinnamon Sugar Casserole

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Is your sweet tooth craving something delicious? You have to try Clinton’s cinnamon-sugar casserole!

Enjoy the recipe clips below:

4 tablespoons unsalted butter (room temperature)
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/2 cup pecans (roughly chopped)
2 tablespoons flour
1/4 cup rolled oats
1 package sweet Hawaiian dinner rolls
2 tablespoons butter (for greasing dish)
8 ounces cream cheese (room temperature)
1/4 cup light brown sugar
1/2 cup pecans (roughly chopped)
1 tablespoon ground cinnamon
4 eggs
1 cup milk
1/2 cup cream
1 teaspoon vanilla extract
1 pinch salt
powdered sugar (garnish)


For the Topping: combine all the ingredients in a small mixing bowl until crumbly. Set aside.
For the Casserole: preheat oven to 350ºF.
Butter the inside of a 9″x9″ baking dish.
Remove the top of the rolls from the bottom rolls, keeping the top rolls connected and the bottom rolls connected. Place the top buns upside-down on a baking sheet. Place the bottom rolls on a separate baking sheet. Place the rolls in the oven to toast, about 5 minutes. Remove and set aside to cool.
In a medium bowl, mix together cream cheese, light brown sugar, pecans and ground cinnamon.
Spread the cream cheese mixture in an even layer on top of the bottom rolls. Top with the toasted top rolls.
Pull each roll off creating individual sandwiches.
Then, make the custard. In a large bowl, add the eggs, milk, cream, vanilla extract and a pinch of salt. Whisk well to combine. Dip each roll into the custard. Shingle the rolls into the baking dish. Crumble topping on top.
Bake in oven for 20-25 minutes.
Remove and allow to cool for 10 minutes before serving.
Garnish with a sprinkle of powdered sugar.

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