If desired, serve this casserole with more maple syrup and sprinkle it with powdered sugar as a garnish.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 1 (9×13-inch) casserole |
Ingredients
- 1/4 cup butter, melted
- 2 (12.4 ounce) cans refrigerated cinnamon rolls with icing (such as Pillsbury Refrigerated Cinnamon Rolls with Icing)
- 4 large eggs
- 1/2 cup heavy cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Pour melted butter into a 9×13-inch heat-resistant glass baking dish (such as Pyrex).
- Cut each cinnamon roll into 8 pieces and spread over the bottom of the dish. Set icing aside.
- Whisk eggs in a large bowl. Whisk in heavy cream, cinnamon, and vanilla until combined; pour over cinnamon rolls. Sprinkle with pecans and drizzle with maple syrup.
- Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and let cool for 15 minutes.
- Microwave icing for 10 to 15 seconds; drizzle over cooled casserole.
Nutrition Facts
| Calories | 376 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 506 mg |
| Sugars | 19 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Sounds wonderful and easy thank you so much
I made 1/2 the recipe & it was really good.. the only thing is I should have used a little less butter than a 1/4 cup I had to drain some of it out . But it tasted really good. I will make it again.
Based on reviews I made these changes: Used 12″ cast iron skillet preheated w/butter until melted 5 eggs 1 T cinnamon 1 T vanilla I just drizzled the maple syrup until it seemed well distributed, same with pecans. Only used one container of icing.
I made this the night before for visiting family. It was so easy and very good. Everyone enjoyed. It’s sure to be a breakfast favorite for us!
This turned out great !!! Prepared it the night before and baked it In the morning. It came out amazing and was not dead sweet or eggy. But I only used four eggs instead of the six the recipe calls for.
This is delicious. I only cut my cinnamon rolls into quarters and added a little extra vanilla and cinnamon to my eggs.
One of my kids favorite Saturday morning wake ups!
Overall yummy! Made it for Thanksgiving morning for a houseful of company — worried I guess we wouldn’t get enough to eat that day!!! Anyway, made it the night before. I had three cans of cinnamon rolls, so I made 1 and 1/2 recipes. I used pumpkin pie spice instead of cinnamon. Only negative is that some places on the bottom tasted a little scrambled egg like — nobody complained and everyone ate it! It rose nice and high, so was impressive coming out of the oven. Frosting, cinnamon rolls, pecans — you can’t go wrong, really! I might cut down on the eggs by one or two next time.
Simple canned cinnamon rolls are turned into this amazing dish. Your guests won’t believe how simple this recipe is with such great flavors! Followed as written. I did not see where it needed topped with anything. Will make again!