Ingredients
Scale
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 3 large eggs
- 1/2 cup heavy cream (or half-and-half)
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 2 tablespoons melted butter
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or non-stick cooking spray. Open the cans of cinnamon rolls and set the icing containers aside for later. Cut each individual cinnamon roll into six even pieces. Scatter the pieces evenly across the bottom of your prepared baking dish.
- In a medium mixing bowl, crack the three eggs and whisk them lightly. Add the heavy cream, ground cinnamon, vanilla extract, and maple syrup. Whisk the ingredients together until they are fully combined and the cinnamon is well-distributed. If you are using melted butter, stir it in last to prevent it from curdling the eggs.
- Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish, ensuring every piece gets a bit of the custard. If you are making this ahead of time, cover the dish tightly with plastic wrap and refrigerate overnight. If you are baking immediately, let it sit for about 5 minutes so the dough can absorb some of the liquid. Sprinkle with chopped pecans if desired.
- Place the dish in the center rack of the oven. Bake for 30 to 35 minutes, or until the bake is set in the center and the tops of the rolls are a deep golden brown. If the top starts browning too quickly, you can loosely cover the dish with aluminum foil for the last 10 minutes of baking.
- Remove the dish from the oven and let it cool for 5 minutes. While the bake is still warm, drizzle the reserved icing from the cinnamon roll cans over the top. The icing will melt slightly and seep into the crevices, creating a gooey, delicious finish. Serve warm with extra maple syrup if you are feeling extra indulgent.
- Cook Time: 50 minutes