No one will ever believe this perfectly sweet breakfast casserole took only 30 minutes to make- with only 5 of those being prep time! Store-bought cinnamon rolls make this recipe an absolute breeze without sacrificing presentation or flavor.
Ingredients• 2 cans (12.4 ounces each) Pillsbury cinnamon rolls • 1/4 cup butter, melted • 2 eggs • 1/2 cup heavy whipping cream • 2 tablespoons flour • 3 teaspoons cinnamon • 1/4 teaspoons nutmeg • 1 teaspoon vanilla extract • 1/2 cup finely chopped pecans (optional) • Icing from cinnamon rolls • Powdered sugar or maple syrup, if desired for serving
Melt butter and generously coat a 9x13 baking dish.
In a large mixing bowl, whisk together eggs, cream, flour, cinnamon, nutmeg, and vanilla.
Roll open canned cinnamon rolls and divide each cinnamon roll into a triangle- there should be 8 slices. Add cinnamon roll dough pieces into the bowl with the egg mixture and toss to coat well. Pour the contents of the bowl into the baking dish and spread out evenly. Pour any remaining egg mixture over the contents of the dish to make sure you dampen any dry pieces. If using pecans, sprinkle evenly over the dish.
Place in the oven and bake at 350 degrees F for 18-25 minutes or until light golden brown. The type of cinnamon rolls might vary cook time so watch carefully! You will also want to check a middle piece to ensure the dough is fully cooked.
Remove the baking dish from the oven. Warm icing from cinnamon rolls in microwave for 15 seconds; pour evenly over cinnamon roll pieces. Sprinkle with powdered sugar or top with maple syrup if desired. Serve immediately.