Wednesday, November 14, 2012

Cinnamon Roll Casserole

Another new fabulous recipe!  I found this recipe on Pintrest which led me to The Dishy Decorator.  This is my first time to visit this fun blog and I loved it.  The Dishy Decorator is also a Southern Girl transplanted to the Midwest!  She adapted this recipe from Pillsbury Cinnamon French Toast Bake.   I made mine just like the Dishy Decorator and we loved it.  My husband heated it up several mornings before work - he especially loved it.   I think this would be great using the Pillsbury Orange Rolls too!

This is the perfect Thanksgiving or Christmas morning treat.  I always have to make Sausage Pinwheels on our holiday mornings  (or usually when Jenna requests them :) but I may have to make this too!

Cinnamon Roll Casserole (adapted from - adapted from Pillsbury)

2 Tbsp melted butter or cooking spray (I used cooking spray)
2 cans ( 12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing
4 eggs
1/2 cup heavy whipping cream
2 tsp ground cinnamon (I actually forgot this and it was still yummy)
2 tsp vanilla
1 cup chopped pecans
1/4 cup maple syrup
icing from the cinnamon rolls

Heat oven to 375.  Pour melted butter into a glass 9 x 13 baking dish or spray with cooking spray.  Separate both cans of dough into 16 rolls.  Cut each roll into 8 pieces; place pieces over butter in baking 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 maple syrup.  Bake 20-28 minutes or until golden brown. Cool 15 minutes.  Meanwhile, remove metal covers from icing; microwave on medium (50 %) 10 - 15 seconds or until thin enough to drizzle.  Drizzle over top.  If desired, spoon extra syrup over individual servings ( I felt sweet enough so I didn't do this)

Printable Version

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