Cinnamon Roll Casserole

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Cinnamon Roll Casserole

 

Ingredients

• 2 tablespoons of melted butter or baking spray
• 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing (icing reserved)
• 4 eggs
• ½ cup heavy whipping cream
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla
• 1 cup chopped Pecans
• ¼ cup maple syrup + 1 teaspoon

Instructions

1. Heat oven to 375 degrees.
2. Pour melted butter into a 3 quart baking dish that has been sprayed with non stick cooking spray.
3. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 6 pieces - place the chopped cinnamon rolls over the melted butter.
4. In a medium bowl, whisk together the eggs, cream, cinnamon & vanilla until combined. Drizzle the mixture over the cinnamon rolls. Sprinkle with pecans; drizzle with ¼ cup maple syrup.
5. Bake 25 minutes or until golden brown. Cool for 10 minutes. Remove covers from the icing; microwave for about 15 seconds or until thin enough to drizzle. Stir in 1 teaspoon of maple syrup. Drizzle over the cinnamon roll casserole.

Notes

Adapted from Pillsbury's Cinnamon French Toast Bake

Nutrition Information

Serving size: 6