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 cream
- 2 tablespoons flour
- 3 teaspoons cinnamon
- 1/4 teaspoons nutmeg
- 1 teaspoon vanilla extract
- 2 (12.4-ounce) cans cinnamon rolls, plus the icing packets
- 1/2 cup pecans, optional, finely chopped
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat a 9×13-inch baking dish with the melted butter.
Step 3 -In a large mixing bowl, whisk together the eggs, the heavy cream, the flour, the cinnamon, the nutmeg, and the vanilla.
Step 4 -Open the canned cinnamon rolls and divide each cinnamon roll into a triangle, resulting in 8 slices.
Step 5 -Add the cinnamon roll dough pieces into the bowl with the egg mixture and toss to coat them well.
Step 6 -Pour the contents of the bowl into the prepared baking dish, spreading it out evenly.
Step 7 -Pour any of the remaining egg mixture over the contents of the dish, ensuring any dry pieces get dampened.
Step 8 -Sprinkle the pecans evenly over the dish.
Step 9 -Bake until light golden-brown, about 18-25 minutes. The type of cinnamon rolls you use might vary cook time so watch them carefully.
Step 10 -Remove the baking dish from the oven.
Step 11 -Warm the icing from the cinnamon rolls’ cans in the microwave for 15 seconds.
Step 12 -Pour the warm icing evenly over the casserole.
Step 13 -Serve immediately.
