Ingredients
Scale
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 4 large eggs
- 1/2 cup heavy cream or whole milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 2 tablespoons butter, melted (for greasing the pan)
Instructions
- Preheat your oven to 350°F (175°C). Use the melted butter to generously grease a 9×13 inch baking dish so nothing sticks.
- Open the cans of cinnamon rolls and set the icing containers aside for later.
- Cut each individual cinnamon roll into 6 to 8 small pieces. Place the dough pieces evenly into the prepared baking dish.
- In a medium mixing bowl, whisk together the eggs, heavy cream, ground cinnamon, and vanilla extract until the mixture is smooth and well-combined.
- Pour the egg mixture evenly over the cinnamon roll pieces in the pan. Use a spoon to make sure every piece of dough is lightly coated.
- Drizzle the maple syrup over the top of the casserole for extra sweetness and moisture.
- Place the dish in the oven and bake for 25 to 30 minutes. You will know it is done when the top is golden-brown and the center is set.
- Remove the casserole from the oven. While it is still hot, open the icing containers and drizzle the icing all over the top. Serve warm.
- Cook Time: 25 to 30 minutes