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Cinnamon Roll Casserole

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 13×9-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.

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