Ingredients:

  • 2 cans (12.4 oz each) Pillsbury cinnamon rolls with icing
  • 1/4 cup unsalted butter, melted
  • 3 large eggs, room temperature
  • 1/2 cup heavy cream
  • 2 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 1 tbsp maple syrup
  • 2 tbsp chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x13 dish thoroughly with butter or non stick spray.
  2. Pour the 1/4 cup of melted butter evenly across the bottom of the baking dish.
  3. Open the cans of cinnamon rolls and set the icing containers aside. Using kitchen shears or a serrated knife, cut each roll into six even pieces.
  4. Scatter the dough chunks into the pan, ensuring they are distributed in a single, somewhat even layer.
  5. In a medium bowl, combine the 3 eggs, 1/2 cup heavy cream, 2 tsp vanilla, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, and 1 tbsp maple syrup.
  6. Pour the egg mixture slowly over the dough pieces, making sure to hit every corner of the pan.
  7. Sprinkle the 2 tbsp of chopped pecans over the top of the mixture.
  8. Place in the center rack for 30 minutes until the center is set and the tops are mahogany brown.
  9. While the bake is hot, open the reserved icing containers from the cans.
  10. Drizzle the icing over the warm casserole until it melts into a glossy, semi translucent coating.