Cinnamon Roll Casserole

Background: My family asks for Cinnamon Roll Casserole all the time!  I love this recipe because It’s very simple and requires few ingredients, most of which we typically have on hand.  You can double the recipe and make it in a 9×13 pan to serve more people.  Keep in mind the cinnamon rolls should only take up one layer on the bottom and should not be piled on top of each other in this cinnamon roll casserole.  

• 2 tablespoons butter
• 1 – 12.4 ounce can of Pillsbury Cinnamon Rolls
• 3 large eggs
• ¼ cup heavy cream
• 1 teaspoon ground cinnamon
• ½ tablespoon vanilla extract
• ½ cup maple syrup

1. Preheat oven to 375 degrees and grease pan.
2. Melt butter and pour into an 8×8 pan, covering the bottom.
3. Separate the cinnamon rolls and cut into small pieces, we cut them like pizza slices.  Arrange them evenly on the bottom of your baking dish.
4. In a small bowl, beat together the eggs, heavy cream, vanilla and cinnamon.  Pour the mixture evenly over the cinnamon rolls.
5. Drizzle the maple syrup all over the top.
6. Bake for 20-25 minutes, until top is golden brown.  Let it rest for a few minutes after baking.
7. Remove the metal lid from the icing and microwave for 5-15 seconds, making it thin enough to drizzle over the casserole.
8. Pour the icing over the casserole.  We like it served warm with a drizzle of syrup and powdered sugar!

Offer this sweet breakfast casserole on your brunch menu with our savory Hearty Breakfast Casserole and Sausage Spinach Puffs.