Description
A delightful breakfast casserole that is a cross between cinnamon rolls and french toast without any of the hard work.
Ingredients
Scale
- 1 (12.4 oz) can Pillsbury cinnamon rolls with icing
- 2 eggs
- 1/4 cup heavy cream
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/4 cup chopped pecans
- 2 Tbsp maple syrup
Instructions
- Heat oven to 375° F. Spray a 9×9 inch baking dish with non-stick cooking spray.
- Place the cinnamon rolls in the pan evenly. Set icing aside for later.
- In a bowl whisk together the eggs, cream, cinnamon and vanilla. Pour the mixture over the cinnamon rolls.
- Sprinkle the pecans on top and drizzle syrup over the top.
- Bake for 25-30 minutes (metal pans cook quicker, glass pans take longer to bake).
- Let sit for 10 minutes and then drizzle the icing over the top. Serve and enjoy!
Notes
This recipe can easily be doubled. Bake in a 9×13 inch pan.
- Method: Oven