This CINNAMON ROLL CASSEROLE is All the cinnamon roll flavor with none of the work! It bakes up quickly for an easy breakfast or brunch recipe. Good for holidays or any day!
If there is one thing I can’t resist, it’s cinnamon rolls. There is just nothing like from scratch cinnamon rolls or homemade cinnamon bread. But sometimes you just need something quick.
When that happens, you can make cinnamon roll monkey bread…or this cinnamon roll casserole.
If you’re looking for a back to school breakfast recipe, a sweet Saturday morning treat, a Christmas brunch idea or a breakfast treat for a family gathering, this easy Cinnamon Roll Casserole is just what you’ve been looking for.
It’s comforting and delicious. Kids love it!
CINNAMON ROLL CASSEROLE INGREDIENTS NEEDED:
— 2 tablespoons of melted butter or baking spray.
— 2 cans (12.4 oz (ca. 469 g) 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.
— Icing from cinnamon rolls.
— Maple syrup (if desired) –I found it was sweet enough without it.
CINNAMON ROLL CASSEROLE INSTRUCTIONS RECIPE:
Heat oven to 375 °F. Pour melted butter into an 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.
Drizzle icing over top. If desired, spoon syrup over individual servings.