Ingredients
Scale
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 4 large eggs
- 1/2 cup heavy cream or whole milk
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
- 2 tablespoons melted butter
Instructions
- Open the cans of cinnamon rolls and set the icing containers aside for later. Use a knife or kitchen shears to cut each individual cinnamon roll into six or eight bite-sized pieces. Grease a 9×13-inch baking dish generously with butter or non-stick spray, then spread the dough pieces evenly across the bottom of the pan.
- In a medium mixing bowl, whisk together the eggs, heavy cream, maple syrup, vanilla extract, and ground cinnamon until the mixture is smooth and well-combined. Ensure the eggs are fully incorporated so you don’t have streaks of cooked egg in the final dish.
- Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish. If you are using nuts, sprinkle them over the top now. Drizzle the melted butter over the entire surface. Cover the dish tightly with plastic wrap and place it in the refrigerator for at least 4 hours, or ideally, overnight.
- When you are ready to eat, preheat your oven to 375°F (190°C). Remove the plastic wrap and bake the casserole for 35 to 40 minutes. The top should be golden brown and the center should be set, not jiggly. If the top browns too quickly, cover it loosely with foil for the last 10 minutes.
- Remove the casserole from the oven and let it cool for 5 minutes. Warm the reserved icing in the microwave for 10 seconds to make it pourable, then drizzle it generously over the warm casserole. Serve immediately while hot and gooey.
- Cook Time: 45 minutes