Cinnamon Roll Casserole
Cinnamon Roll Casserole
Adapted from: Pillsbury’s Cinnamon French Toast Bake
Ingredients:
- 2 tablespoons of melted butter or baking spray
- 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
- 4 eggs
- 1/2 cup heavy whipping cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1 cup chopped Pecans
- 1/4 cup maple syrup
Garnish:
- Icing from cinnamon rolls
- Maple syrup (if desired) –I found it was sweet enough without it.
Directions:
- Heat oven to 375°F. Pour melted butter into ungreased 13×9-inch (3-quart) glass baking dish.
- Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
- In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup syrup.
- Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
- Drizzle icing over top. If desired, spoon syrup over individual servings.
These recipes look so yummy, had to open a new board!
How can I make copies of some of your recepies? They all look so good and easy to make.
Many of my free baits were well over 25 millimetres in
size and none were made to be round but rather all were odd shaped and were in
fact not prepared by rolling at all. Years ago it would have been
simple enough for a beginner to put on a piece of bread paste, or
dig up a worm and use that. Impress Your Family and Friends With Exact
Replicas of The Following Recipes:.
Can this be done the night before and baked the next morning?