Homemade Cinnamon Roll Casserole

by Sheryl

My favorite breakfast! It does not only taste amazing but it smells heavenly, too! This homemade cinnamon roll casserole bakes up pretty quickly for an easy breakfast or brunch with your loved ones. I loved it for so many reasons! Because it’s very easy to make as it uses refrigerated cinnamon roll dough that takes less than 15 minutes to prepare. This you can make even the night before and bake it in the morning so it stays fresh and delicious. And you can use the canned frosting for a quick powdered sugar drizzle. Amazing, right? Your breakfast or brunch will never be the same again when you have this cinnamon roll casserole on your table. It is comforting and delicious, and everyone loves it!

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
For the Garnish
Icing from cinnamon rolls
Maple syrup (if desired) –I found it was sweet enough without it

How to make Homemade Cinnamon Roll Casserole

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Melt the butter and pour it into a 13 x 9-inch or 3-quart ungreased glass baking dish.

Step 3: Divide the cans of dough into 16 rolls and set the icing aside. Slice the rolls into 8 pieces. Place them over the butter.

Step 4: Beat the eggs in a medium bowl. Add in the cream, cinnamon, and vanilla. Mix until well blended.

Step 5: Pour the mixture over the rolled dough pieces then, sprinkle over the pecans, and drizzle the top with 1/4 cup syrup.

Step 6: Place inside the preheated oven and bake for 20 to 28 minutes or until golden brown.

Step 7: Microwave the icing on medium heat for 10 to 15 seconds or until the icing is thin enough to drizzle.

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