You’d be nuts not to fall in love with Nutty Cinnamon Roll Casserole. It’s pieces of fluffy, cinnamon sweet rolls with a custard filling that will remind you of the best parts of French toast. On top are toasty, buttery pecans and a drizzle of sweet, fragrant maple syrup, and don’t think that the cinnamon roll icing is going to waste! It’s going right on top as well! Nutty Cinnamon Roll Casserole is basically a buffet of dessert flavors being served at breakfast: talk about having a sweet morning! You’ll be eagerly awaiting this treat to emerge from the oven and then eagerly awaiting the next occasion to make it!

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  • 1/2 cup butter, melted
  • 2 (12.4-ounce) cans refrigerated cinnamon rolls with icing
  • 6 eggs
  • 1/2 cup heavy cream
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 cup pecans, chopped
  • 1/2 cup maple syrup


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Pour the melted butter into a 9×13-inch heat resistant glass container.

Step 3 –Cut each cinnamon roll into 8 pieces.

Step 4 –Spread the cinnamon roll pieces in the prepared dish.

Step 5 –Beat the eggs using a whisk in a large bowl.

Step 6 –Beat the heavy cream, the cinnamon, and the vanilla extract into the eggs until combined.

Step 7 –Pour the cream mixture over the cinnamon rolls.

Step 8 –Sprinkle the rolls with the pecans and drizzle with the maple syrup.

Step 9 –Bake until golden brown, about 25 minutes.

Step 10 –Let the casserole cool for 15 minutes.

Step 11 –Microwave the cinnamon roll icing until soft according to package directions.

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Step 12 –Pour the icing over the cooled casserole.

Step 13 –Serve.