Cinnamon Roll Casserole

Christmas morning, I decided to make Cinnamon Roll Casserole. I got the recipe from Erin at Blue Eyed Bride, and was so excited to try it! It was super easy. I whipped it up while everyone was playing, and it baked away. It will definitely be a repeat!

Ingredients:

• Baking spray
• 2 cans of Pillsbury refrigerated cinnamon rolls with icing
• 4 eggs
• ½ cup heavy whipping cream
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla
• 1 cup chopped pecans (we omitted these)
• ¼ cup maple syrup
• Garnish:
• Icing from cinnamon rolls

Directions:

1. Heat oven to 375 degrees
2. Spray 13×9 glass baking dish with baking spray
3. Separate both cans of cinnamon rolls into 16 rolls; set icing aside.
4. Cut each roll into 4 pieces.
5. Place pieces in baking dish.
6. In a medium bowl, beat eggs.
7. Beat in cream, cinnamon and vanilla until well-blended.
8. Gently pour the egg mixture over cinnamon roll pieces.
9. Sprinkle with pecans.
10. Drizzle with ¼ cup syrup.
11. Bake 20-28 minutes, or until golden brown.
12. Cool 15 minutes.
13. Remove covers from icing and microwave for 15 seconds, or until thin enough to drizzle.
14. Drizzle icing over the top of the casserole.

Ta daaa!

It was SO good, and everyone LOVED it - even the toughest critic, William!