Orange Cinnamon Roll Coffee Cake

Name: Orange Cinnamon Roll Coffee Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 17.5 oz cans of refrigerated cinnamon rolls; 2 Tbs melted butter; 4 large eggs; ⅓ Cup whole milk; 1 Tbs ground cinnamon; 1 teaspoon REAL Vanilla Extract; ½ teaspoon real almond extract; ½ cup real sweet cream butter; ½ cup sugar; ½ cup all purpose flour; ½ teaspoon ground cinnamon; ½ cup Chopped Pecans; 2 reserved containers of icing; ½ Cup powdered sugar; 2 Tbs room temperature cream cheese; 1 Tbs milk; 1 “ grated fresh ginger; ¼ of an orange - grated fresh orange zest; 1 teaspoon REAL Vanilla Extract; ¼ teaspoon real almond extract

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
12 servings
Calories
250 kcal
Course
Breakfast
Cuisine
American

Orange Cinnamon Roll Coffee Cake

Alina Barrett

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This is easily one of my desert island foods with it's creamy dripping icing and delicious cinnamon layers. MMMmmmm..... so good.

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Ingredients

Servings

For the Cake

2 17.5 oz cans of refrigerated cinnamon rolls reserve the icing
2 Tbs melted butter
4 large eggs
⅓ Cup whole milk
1 Tbs ground cinnamon
1 teaspoon REAL Vanilla Extract
½ teaspoon real almond extract

For the Topping

½ cup real sweet cream butter
½ cup sugar
½ cup all purpose flour
½ teaspoon ground cinnamon
½ cup Chopped Pecans

For the Icing

2 reserved containers of icing
½ Cup powdered sugar
2 Tbs room temperature cream cheese
1 Tbs milk
1 “ grated fresh ginger
¼ of an orange - grated fresh orange zest
1 teaspoon REAL Vanilla Extract
¼ teaspoon real almond extract

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Instructions

Preheat the oven to 350. Prepare a 2 quart baking dish with non stick cooking spray.
Remove the Cinnamon Rolls from the package and cut each roll into 4 pieces ( you can cut the entire length of the can in half, then roll ¼ turn and cut again - thereby cutting all the rolls at once).
Sprinkle the cinnamon roll pieces around the bottom of the baking dish.
In a medium sized bowl, mix together the eggs, milk, cinnamon, vanilla and almond and whisk until combined.
Pour this mixture over the top of the cinnamon rolls.
In the bowl of a food processor or in a separate bowl using an immersion blender, blend the butter, sugar, flour, cinnamon and pecans until it resembles brown soft butter.
Dot the butter like mixture around the top of the cinnamon rolls.
Bake in the oven on the middle rack at 350 for 30-35 minutes until the top of the rolls are a golden brown and the center is set.
Prepare the icing by mixing together the two reserved containers of icing, powdered sugar, cream cheese, milk, grated ginger, orange zest, vanilla and almond extracts until the cream cheese is smooth and silky. You can blend by hand or with a mixer.
Pour the icing over the top of the casserole and serve. If you prefer additional icing, simply add more powdered sugar, cream cheese and milk until the amount you wish is reached.