I really want this tradition to continue in my family, so this morning I made this cinnamon roll casserole that I found on The Dishy Decorator. I made a few changes to it, and I think when I make it again I'll probably cut it in half.
- 2 tablespoons of melted butter or baking spray (I just sprayed the pan because the casserole is decadent enough, I didn't think it needed the butter)
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- 4 eggs
- 1/2 cup heavy whipping cream (next time I am going to sub this for evaporated skim milk, it's the same consistency but with less fat and calories)
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla (I have a heavy hand with vanilla, so it was probably more)
- 1 cup chopped Pecans (I just grabbed 2 handfuls of pecans and chopped them, didn't measure)
- 1/4 cup maple syrup
Garnish:
- Icing from cinnamon rolls
Directions:
- Heat oven to 375°F.
- Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Or, spray it with baking spray.
- 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. Mine was golden in 25 minutes.
- Cool 15 minutes.
- Meanwhile, remove covers from icing; microwave 10 to 15 seconds or until thin enough to drizzle.
- Drizzle icing over top.
This was crazy delicious and a definite crowd pleaser. Since it's just the four of us, I will probably cut the recipe in half next time I make it.
Posts
