Cinnamon Roll Coffee Cake

This is using a smaller size of cinnamon roll (12.4 oz)



1 tube (17 1/2 oz) large refrigerated cinnamon rolls with cream cheese icing
2 pkg (8 oz each) cream cheese softened
3 eggs
1/2 cup sugar
1 tsp. vanilla extract
1/2 cup chopped pecans
1/4 cup all-purpose flour
1/4 cup quick cooking oats
1/4 cup packed brown sugar
1 tsp. ground cinnamon
3 Tbsp. butter , melted
Whipped cream and additional ground cinnamon optional

Unroll the tube of cinnamon rolls into one long rectangle. Press onto the bottom of a greased 13X9" baking dish, sealing perforations. Set aside the icing packet.

In a large bowl, beat the cream cheese, eggs, sugar and vanilla until smooth. Pour over crust. In a small bowl, combine the pecans, flour, oats, brown sugar and cinnamon, stir in butter. Sprinkle over cream cheese layer.

Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Drizzle with contents of icing packet. Let stand for about 15 minutes before serving.

Serve with optional whiiped cream if desired.