Time: 30 minutes
Yield: 6-8 servings
It shouldn’t be possible for store-bought cinnamon roll dough to taste homemade. Yet with only 5 minutes of prep time, this Cinnamon Roll Casserole transforms boring canned dough into a richer, sweeter, and more cinnamon-spiced breakfast delight that tastes and looks just as amazing as anything found in your local bakery. In only 30 minutes, Cinnamon Roll Casserole gets that buttery, pull-apart, lick-icing-from-your-fingers flavor of homemade rolls. This is an easy and aromatic breakfast star that will warm your heart this winter.
Ingredients• 1/4 cup butter, melted • 2 eggs • 1/2 cup heavy whipping cream • 2 tablespoons flour • 3 teaspoons cinnamon • 1/4 teaspoons nutmeg • 1 teaspoon vanilla extract • 2 (12.4 ounce) cans cinnamon rolls • 1/2 cup pecans, optional, finely chopped • icing, from the cinnamon roll cans • powdered sugar or maple syrup, optional, to taste, for serving
Preheat the oven to 350 degrees F.
Generously coat a 9x13-inch baking dish with the melted butter.
In a large mixing bowl, whisk together the eggs, cream, flour, cinnamon, nutmeg, and vanilla.
Roll open the canned cinnamon rolls.
Divide each cinnamon roll into a triangle, resulting in 8 slices.
Add the cinnamon roll dough pieces into the bowl with the egg mixture and toss to coat well.
Pour the contents of the bowl into the prepared baking dish, spreading it out evenly.
Pour any remaining egg mixture over the contents of the dish to make sure you dampen any dry pieces.
Sprinkle the pecans evenly over the dish.
Bake until light golden brown, about 18-25 minutes. The type of cinnamon rolls you use might vary cook time so watch carefully! You will also want to check a middle piece to ensure the dough is fully cooked.
Remove the baking dish from the oven.
Warm the icing from the cinnamon rolls’ cans in the microwave for 15 seconds.
Pour the warm icing evenly over cinnamon roll pieces.
Sprinkle the casserole with the powdered sugar or the maple syrup.