All of the cinnamon roll flavor with none of the work! This cinnamon roll casserole bakes up quickly for an easy breakfast or brunch recipe. Good for holidays or any day!
I was telling my husband the other day that after 7th grade I forged my mom’s signature on all forms and papers for school. As I said it out loud I thought to myself how horrible that sounded.
In full disclosure I promise that it was with no ill intent ever. I was super independent and a good student, not to mention the last of 10 kids so my mom wasn’t really keeping an eye on my every move.
It was more for convenience, not malicious at all. I’m such a rule abider so I’m still kind of shocked at 13 year-old self (is that how old one is in 7th grade?) for being so rebellious.
My husband is totally a rule bender. Not for anything major. I’m talking like taking our kids to the church nursery a week before she was the legal 18-month age limit or sneaking into the pool after closing time at hotels.
Ingredients :
2 tablespoons of melted butter or baking spray
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
4 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped Pecans
1/4 cup maple syrup
Garnish :
Icing from cinnamon rolls
Maple syrup (if desired) –I found it was sweet enough without it.
Directions :
Heat oven to 375°F. Pour melted butter into ungreased 13×9-inch (3-quart) glass baking dish.
Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup syrup.
Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
Drizzle icing over top. If desired, spoon syrup over individual servings.