When you need to feed a large group but do not want to spend a lot of time in the kitchen, this is a terrific breakfast or brunch option. These are simple to create when you use chilled cinnamon rolls!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 2 (12.4 ounce) packages refrigerated cinnamon roll dough with icing
- 4 tablespoons butter, melted
- ½ cup heavy whipping cream
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup maple syrup
- ½ cup brown sugar
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Open cinnamon roll packages and set icing packs aside.
- Chop cinnamon roll dough into 1/2-inch cubes and place in the bottom of a 9×13-inch baking dish. Pour melted butter over dough pieces and toss lightly; spread into an even layer.
- Whisk cream, eggs, cinnamon, and vanilla together in a small bowl; pour evenly over the dough pieces. Drizzle maple syrup over top and sprinkle with brown sugar.
- Bake in the preheated oven until golden brown, about 22 minutes. Drizzle icing over the top and serve.
- You can substitute milk for the heavy cream if preferred.
Nutrition Facts
| Calories | 537 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 11 g |
| Sodium | 720 mg |
| Sugars | 25 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Skipped syrup. Great. Wouldn’t be good for those who don’t like eggs.
I agree with the other reviewers that the bottom is soggy & I didn’t use the maple syrup.
Delicious! I didn’t pour the maple syrup on top and it was sweet enough
Everyone is raving. Probably would add more icing then what comes in the can. Very easy to make too!
I halved this recipe to make a smaller version. I baked it in a 8.5 inch round Corning Ware dish. At 375 degrees the outside baked well, the inner core took longer to set up. When I make this next, I will set the oven at 350 degrees in order to give the whole dish more baking time. It is delicious and easy!
This was amazing! It wasn’t hard to make and when I served it to my kids and a friend; they all ate it and asked for more. I just used cheap store-brand cinnamon rolls for the recipe and they turned out just fine. I’ll definitely make this again. This has become a family favorite.
I halved the recipe to make in an 8×8 pan, but used 3 eggs (medium size). LOVED it and will never make cinnamon rolls straight from the can again!
My family really enjoyed this. It was easy to put together and would be great for holiday breakfast.
We all thought this was a good recipe. When making a new recipe, we follow the ingredients and directions to a T. However, this one seemed to have too much liquid in the bottom, despite it being golden brown on top. It seemed to be the maple syrup, so I’m wondering if there should be less maple syrup, like maybe a drizzle. Also, I’m wondering if I made it the night before, if the liquid would be absorbed better. I’d appreciate anyone else’s input who has made it. Thanks!
Turned out pretty good, and decadent. The bottom was a bit runny, probably from just a little too much maple syrup, and it had a bit of an “eggy” taste as well. Not sure if my eggs where too big, or four was just a little too much.
Scrumptious! My husband had seconds! I only made 1/2 recipe and next time instead of 2 eggs will use 3 for a fluffier result. If you like sweets for breakfast this is the recipe for you.
I made this and cut the recipe in half since there is just the 2 of us but it was so good next time i make it i will make the whole recipe, goes great with coffee!
Yummy
waited on the syrup. Easy and delish.
This is a big improvement over canned cinnamon rolls, which tend to get hard and dry. I cut the recipe in half and used a 9 x 9 pan – baked for 20 minutes. At that point, it was a little over-browned for my taste (all that sugar on top!), and next time I will reduce the temperature to 350 degrees. The bottom is much like what you get with pecan rolls. I used real maple syrup, but believe a corn-syrup based table syrup would work as well.
This is amazing! I used half and half I lieu of heavy cream. Very tasty! Nice for breakfast/brunch. I strongly recommend using this recipe.
Well, due to all the syrup and icing, I thought it would be too sweet. Nope. The eggs, cinnamon and vanilla evened it all out nicely. A little spongy on the bottom, but kind of expected that. Great first time trying and I may add pecans, apples, etc., next time.
I love this! At first I thought it might be a bit too sweet but it was not! My fiancé, who is a picky eater, loved it as well! Now I don’t have to buy donuts – he said this was much better than any donut!
Loved it! I used 2% milk and adjusted recipe for 4 servings. If you prefer a less moist dish maybe add maple syrup when served instead.
It’s very good. But the cook time didn’t work well. It ended up being a little soggy on the bottom. Not sure if it was my pan (I used glass) or my elevation (I live at 6000 ft). Anyway, it’s good and I will make it again!