Turn canned cinnamon rolls into a gourmet breakfast with this easy casserole. Chopped cinnamon rolls are baked in a rich vanilla custard and topped with sweet icing. A gooey, warm, and delicious 5-minute prep recipe perfect for weekends.
Ingredients
- 2 cans refrigerated cinnamon rolls (12.4 oz each) with icing
- 4 tablespoons unsalted butter, melted
- 4 large eggs
- 0.5 cup heavy cream or half-and-half
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 cup maple syrup
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.
- Cut each cinnamon roll into 4 pieces. Place pieces in the baking dish.
- In a bowl, whisk eggs, cream, vanilla, cinnamon, and maple syrup.
- Pour the custard mixture over the rolls. Drizzle with melted butter.
- Bake for 20-28 minutes until golden and set.
- Remove from oven and drizzle with the reserved icing packets while warm.