Ingredients
Scale
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 4 large eggs
- 1/2 cup heavy cream
- 1 tablespoon maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 tablespoons unsalted butter, melted
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar (optional for extra sweetness)
Instructions
- Preheat your oven to 375°F (190°C). Generously 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 equal pieces. Spread the dough pieces evenly across the bottom of the prepared baking dish.
- In a medium mixing bowl, whisk together the eggs, heavy cream, maple syrup, vanilla extract, ground cinnamon, and nutmeg until the mixture is smooth and well-combined. Pour the melted butter over the chopped cinnamon rolls in the baking dish first. Then, pour the egg and cream mixture evenly over the top, ensuring every piece of dough is lightly coated.
- Place the baking dish in the center rack of the oven. Bake for 30 to 35 minutes, or until the casserole is golden brown on top and the center is set. If the top browns too quickly, cover it loosely 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 casserole cools, whisk the softened cream cheese with the reserved icing from the cinnamon roll cans. If you prefer a thicker frosting, whisk in the optional powdered sugar. Drizzle the cream cheese glaze generously over the warm casserole. Serve immediately while the center is soft and the edges are crisp.
- Cook Time: 50 minutes