Recipe By fabeveryday
Rating
Published Jun 6th
Prep 15m Cook 25m Additional - Ready In 40m
Servings 1 9x13-inch casserole Calories 536.5

This is a great breakfast or brunch when you need to serve a crowd but don’t want to spend a ton of time on prep. Using refrigerated cinnamon rolls makes these a cinch!

Recipe Ingredients

  • 2 (12.4 ounce) packages refrigerated cinnamon roll dough with icing
  • 4 tablespoons butter, melted
  • ½ cup heavy whipping cream
  • 4 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ cup maple syrup
  • ½ cup brown sugar

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Open cinnamon roll packages and set icing packs aside.
  2. 2 Chop cinnamon roll dough into 1/2-inch cubes and place in the bottom of a 9x13-inch baking dish. Pour melted butter over dough pieces and toss lightly; spread into an even layer.
  3. 3 Whisk cream, eggs, cinnamon, and vanilla together in a small bowl; pour evenly over the dough pieces. Drizzle maple syrup over top and sprinkle with brown sugar.
  4. 4 Bake in the preheated oven until golden brown, about 22 minutes. Drizzle icing over the top and serve.

Nutrition Facts

  • Calories 536.5
  • Carbohydrate 73 g
  • Cholesterol 128.6 mg
  • Fat 24.5 g
  • Fiber 1.8 g
  • Protein 7.9 g
  • Saturated Fat 10.6 g
  • Sodium 719.5 mg
  • Sugar 25.3 g

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Chef's Notes

You can substitute milk for the heavy cream if preferred.

Reviews

  1. I halved this recipe to make a smaller version. I baked it in a 8.5 inch round Corning Ware dish. At 375 degrees the outside baked well, the inner core took longer to set up. When I make this next, I will set the oven at 350 degrees in order to give the whole dish - Read more ...
  2. I halved the recipe to make in an 8x8 pan, but used 3 eggs (medium size). LOVED it and will never make cinnamon rolls straight from the can again!
  3. Scrumptious! My husband had seconds! I only made 1/2 recipe and next time instead of 2 eggs will use 3 for a fluffier result. If you like sweets for breakfast this is the recipe for you.
  4. Yummy
  5. This is amazing! I used half and half I lieu of heavy cream. Very tasty! Nice for breakfast/brunch. I strongly recommend using this recipe.
  6. Well, due to all the syrup and icing, I thought it would be too sweet. Nope. The eggs, cinnamon and vanilla evened it all out nicely. A little spongy on the bottom, but kind of expected that. Great first time trying and I may add pecans, apples, etc., next time.
  7. I love this! At first I thought it might be a bit too sweet but it was not! My fiancé, who is a picky eater, loved it as well! Now I don’t have to buy donuts - he said this was much better than any donut!
  8. Loved it! I used 2% milk and adjusted recipe for 4 servings. If you prefer a less moist dish maybe add maple syrup when served instead.
  9. It's very good. But the cook time didn't work well. It ended up being a little soggy on the bottom. Not sure if it was my pan (I used glass) or my elevation (I live at 6000 ft). Anyway, it's good and I will make it again!
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