Cinnamon Roll Casserole

Imagine the smell of cinnamon roll casserole wafting through the house. This recipe will have your family running to the kitchen asking you what’s in the oven!

Course Breakfast

Cuisine American

Keyword cinnamon casserole, cinnamon rolls

Prep Time 10

Cook Time 22

Cooling Time 15

Total Time 47

Servings servings

Calories 382kcal

Author Kathleen

Ingredients

1/4 cup butter melted
2 (12.4-ounce) tubes refrigerated cinnamon rolls with icing
4 large eggs, lightly beated
1/2 cup heavy cream
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1 tablespoon vanilla extract
1 cup chopped pecans
1/4 cup maple syrup

US Customary - Metric

Instructions

Preheat oven to 350ºF (177ºC). Set an oven rack to the lower third of the oven.
Pour melted butter (1/4 cup) into a 9X13-inch baking dish.
Remove cinnamon rolls (2 tubes) from the tubes and cut each cinnamon roll into 8 pieces. Set aside both tubs of icing. Arrange cinnamon roll pieces in the baking dish.
In a large mixing bowl, whisk together eggs (4), heavy cream (1/2 cup), cinnamon (2 teaspoons), nutmeg (1/4 teaspoon), and vanilla (1 tablespoon) until well combined. Pour over cinnamon rolls.
Sprinkle pecans (1 cup) over cinnamon rolls then drizzle maple syrup (1/4 cup) over the casserole.
Bake in preheated oven until the top begins to brown, about 22-25 minutes. Don't over-bake or the casserole can become dry. Remove from the oven and cool on a wire rack for 15 minutes.
Pour both tubs of icing into a small microwave-safe dish. Microwave for 10-15 seconds to thin, drizzle over casserole.

Notes

Too Thin? If the warmed icing is too thin, you can whisk a little more powdered sugar until the icing is the perfect consistency for drizzling.
À la mode: If you feel especially naughty, you can serve it with vanilla ice cream.

Nutrition