Cinnamon Roll Casserole

Ingredients :

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 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. 
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 Icing from cinnamon rolls. 
 Maple syrup (if desired) --I found it was sweet enough without it.          

Directions :

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  • Heat oven to 375°F. Pour melted butter into an 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 the 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 for 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) for 10 to 15 seconds or until thin enough to drizzle.
  • Drizzle icing over top. If desired, spoon syrup over individual servings.

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