Q: Why did the mother tell her cold son to go stand in the corner?
A: Because the corner was 90 degrees.
Be ready to quickly feed a morning crowd an easy breakfast with this delicious Cinnamon Roll Casserole. All you do is cut up some refrigerated cinnamon rolls and pour over a cinnamon-vanilla scented egg batter. Top with maple syrup and pop into the oven. A half hour later you’re digging into squares of the puffed up rolls slathered with icing.
A thin custard layer formed on the bottom of my casserole which I did not mind. If you are not a fan, you can decrease the eggs to 4. (See this post which uses fewer eggs and eliminates the melted butter on the bottom of the pan.)
Cinnamon Roll Casserole
1/4 cup butter, melted
2 cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup maple syrup
Icing from cinnamon rolls
1. Preheat oven to 375°F. Pour melted butter into 13 x 9-inch glass baking dish.
2. Separate both cans of dough into 16 rolls. Cut each roll into 8 pieces then place pieces over butter in dish.
3. In a medium bowl, beat eggs. Whisk in cream, cinnamon and vanilla until well blended. Pour over roll pieces. Drizzle with the syrup.
4. Bake 25 minutes or until golden brown. Spread icing over the top of the casserole and allow to cool for a few minutes. Cut into squares and serve.
Recipe from Pillsbury
‘Yesterday’ pulls at my heart. Its sadness hangs heavy and feels so real.
“Because I can hear the promise
of a better life
between my heart of glass
and every shadow of the grave”