Ingredients
- 2 cans of refrigerated cinnamon rolls (with icing)
- 4 large eggs
- 1/2 cup heavy cream
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/2 cup chopped pecans (optional)
- 1/4 cup melted butter
Directions
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- Cut each cinnamon roll into quarters and spread them evenly in the prepared baking dish.
- In a medium bowl, whisk together the eggs, heavy cream, cinnamon, vanilla extract, and maple syrup until well combined.
- Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish.
- Sprinkle chopped pecans over the top, if using.
- Cover the dish with plastic wrap and refrigerate overnight.
- In the morning, preheat your oven to 350°F (175°C).
- Remove the plastic wrap and drizzle the melted butter over the casserole.
- Bake for 35-40 minutes, or until the casserole is golden brown and set in the center.
- Allow to cool slightly before drizzling the reserved icing from the cinnamon roll cans over the top.
Serve warm and enjoy!
Variations & Tips
For a nut-free version, simply omit the pecans. You can also add a handful of raisins or dried cranberries for a fruity twist. If you prefer a less sweet casserole, reduce the amount of maple syrup or use a sugar-free alternative. For a richer flavor, try adding a pinch of nutmeg or allspice to the egg mixture. To make it dairy-free, substitute the heavy cream with coconut milk and use a dairy-free butter alternative.