This cinnamon roll casserole pairs beautifully with a side of fresh fruit salad or a dollop of whipped cream to balance the sweetness. For a heartier breakfast, consider serving it alongside scrambled eggs or a savory sausage link. A hot cup of coffee or a glass of cold milk complements the rich flavors of the casserole perfectly.
Servings: 8 servings
Ingredients
2 cans of refrigerated cinnamon rolls (with icing)
4 large eggs
1/2 cup heavy cream
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 cup maple syrup
1/2 cup chopped pecans (optional)
1/4 cup melted butter
4 large eggs
1/2 cup heavy cream
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 cup maple syrup
1/2 cup chopped pecans (optional)
1/4 cup melted butter
Directions
Grease a 9×13-inch baking dish with butter or non-stick spray.
Cut each cinnamon roll into quarters and spread them evenly in the prepared baking dish.
In a medium bowl, whisk together the eggs, heavy cream, cinnamon, vanilla extract, and maple syrup until well combined.
Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish.
Sprinkle chopped pecans over the top, if using.
Cover the dish with plastic wrap and refrigerate overnight.
In the morning, preheat your oven to 350°F (175°C).
Remove the plastic wrap and drizzle the melted butter over the casserole.
Bake for 35-40 minutes, or until the casserole is golden brown and set in the center.
Allow to cool slightly before drizzling the reserved icing from the cinnamon roll cans over the top.
Serve warm and enjoy!
Variations & Tips
For a nut-free version, simply omit the pecans. You can also add a handful of raisins or dried cranberries for a fruity twist. If you prefer a less sweet casserole, reduce the amount of maple syrup or use a sugar-free alternative. For a richer flavor, try adding a pinch of nutmeg or allspice to the egg mixture. To make it dairy-free, substitute the heavy cream with coconut milk and use a dairy-free butter alternative.