Cinnamon Roll Casserole

Cinnamon Roll Casserole
Adapted from facebook.com
Cinnamon Roll Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

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 13x9-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.

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