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Cinnamon Roll Casserole Warms Hearts

This is the breakfast that makes everyone ask for seconds—and the recipe! It's got all the gooey, cinnamon-sugar magic of homemade cinnamon rolls without all the fuss of rolling and cutting. Assemble it Christmas Eve, pop it in the oven Christmas morning, and your house will smell absolutely heave
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 2 cans 17.5 oz each refrigerated cinnamon rolls with icing
  • 6 large eggs
  • ½ cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup pure maple syrup
  • ½ cup chopped pecans optional
  • Butter for greasing the pan

Method
 

  1. Grease a 9x13-inch baking dish with butter. Set the icing packets from the cinnamon rolls aside for later.
  2. Cut each cinnamon roll into quarters and arrange the pieces evenly in the prepared baking dish.
  3. In a medium bowl, whisk together eggs, heavy cream, vanilla extract, cinnamon, and maple syrup until smooth and well combined.
  4. Pour the egg mixture evenly over the cinnamon roll pieces, making sure to coat them all. Gently press down so the rolls absorb some of the liquid.
  5. Sprinkle chopped pecans over the top if using. Cover tightly with plastic wrap and refrigerate overnight (or at least 4 hours).
  6. On Christmas morning, remove from refrigerator and let sit at room temperature for 20 minutes while you preheat the oven to 350°F (175°C).
  7. Remove plastic wrap and bake uncovered for 30-35 minutes, until golden brown and the center is set.
  8. Let cool for 5 minutes. Warm the reserved icing packets in the microwave for 10-15 seconds, then drizzle over the warm casserole. Serve immediately and watch it disappear!