Just talked to Linda in Customer Service... couldn't find an exact match- but this might be a close version. Hope this helps or inspires!
Sincerely, Cate
Cinnamon Roll Coffee Cake for a Crowd
Prep Time: 15 Min
Start to Finish: 45 Min
1/2 cup butter or margarine, melted
3/4 cup packed brown sugar
2 teaspoons grated orange peel
3/4 cup chopped pecans
1/3 cup sugar
1 teaspoon ground cinnamon
2 cans (17.5 oz each) Pillsbury® Grands!® refrigerated cinnamon rolls with icing
Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.
In small bowl, mix butter, brown sugar and orange peel. Pour butter mixture into pan; top with 1/2 cup of the pecans.
In small bowl, mix sugar and cinnamon. Separate dough into 10 rolls. Cut each into quarters. Place dough pieces in sugar mixture; toss to coat. Arrange in single layer in pan.
Bake 20 to 25 minutes or until golden brown and no longer doughy in center. Drop icing by teaspoonfuls over top of coffee cake; sprinkle with remaining pecans. Cool in pan 10 minutes. Cut into squares. Serve warm.
20 servings
High Altitude (3500-6500 ft): Bake 25 to 30 minutes.
1 Serving: Calories 280 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4g, Trans Fat 1.5g); Sodium 370mg; Total Carbohydrate 39g (Dietary Fiber 0g); Protein 3g
Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 2 1/2 Fat
If you want to freeze part of this coffee cake, place in foil and seal in plastic freezer bag. When ready to serve, remove from bag, thaw and reheat in foil in oven.
