CINNAMON ROLL CASSEROLE
(Todd made this Easter 2017 – delicious!)
2 Tbles melted butter or baking spray
2 cans (12.4ounces each) refrigerated Cinnamon Rolls with icing (icing reserved)
½ cup heavy whipping cream
2 tsp ground cinnamon
2 tsp vanilla
1 cup chopped pecans
¼ cup maple syrup + 1 tsp
1. Heat oven to 375 degrees
2. Pour melted butter into a 3-quart baking dish that has been sprayed with non-stick cooking spray.
3. 3. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 6 pieces – place the chopped cinnamon rolls over the melted butter.
4. In a medium bowl, whisk together the eggs, cream, cinnamon, and vanilla until combined. Drizzle the mixture over the cinnamon rolls. Sprinkle with pecans; drizzle with ¼ cup maple syrup.
5. Bake 25 minutes or until golden brown. Cool for 10 minutes. Remove cover from the icing; microwave for about 15 seconds or until thin enough to drizzle . Stir in 1 tsp of maple syrup. Drizzle over the Cinnamon Roll Casserole.