Cinnamon Roll Breakfast Bake

By srumbel

Looking for a breakfast casserole that is a little different? This is especially popular with my kids, who love the canned cinnamon rolls. It takes me back to when I was young and my mom would make them on the weekends. I loved waking up to that smell. As you know we love a breakfast casserole around here. This is a nice change every now and then from a traditional egg casserole.
from sunflowersupperclub.com

Ingredients

• 3 tablespoons butter
• 2 cans cinnamon rolls
• 5 eggs
• 1/2 cup whipping cream
• 2 teaspoons vanilla
• 1 1/2 teaspoons cinnamon
• 1 cup chopped pecans
• 1/4 cup pancake syrup

Preparation

Step 1

Preheat oven to 375 degrees. Place the butter in a 9 x 13 inch dish and put it in the oven for a few minutes until the butter is melted. Spread the butter around to coat the dish.

Separate the cinnamon rolls and cut each roll into quarters and place in the buttered dish. Set aside the icing to use later.

In a small bowl, beat the eggs with the whipping cream, vanilla and cinnamon. Pour evenly over the cinnamon roll pieces. Sprinkle with pecans and drizzle the pancake syrup over the top.

Bake for 25-28 minutes. Spread the reserved icing over the top and serve.