1/4 cup butter
1 cup brown sugar
2 eggs
1/3 cup butter, melted
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup crushed cornflakes cereal
1/2 cup milk
1 cup big unsweetened cocoa-based chocolate chips
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease one 9-inch heaping teaspoon or linersole, large baking pan or 8-inch square pan.
In a large bowl, cream together the butter, brown sugar, eggs, melted butter and flour until smooth. Beat in 1 1/3 cup of the milk, then stir in the cornflakes, custard, chocolate chips and pecans. Spread cinnamon rolls three inches apart onto the prepared pan.
Bake in the preheated oven for 20 minutes. Remove from the oven and remove cinnamon rolls from the waxed paper. Cool on waxed paper in the refrigerator while using as a filler. Filling will appear wet and drier.
Note: I generally like to frost and weave into frilly patterns using milk chocolate chips and pecans, but this one was also great as a filling. If you like the traditional frosting you might want to use mini marshmallows instead.