Monday, December 31, 2012

Cinnamon Roll Casserole

I hope everyone had as great a Christmas as we did.  We spent some much needed family time talking, laughing, and playing games.  I love the holidays! 
Christmas morning doesn't have the same excitment as it used to when the boys were younger.  Teenagers just aren't eager to get out of bed at the crack of dawn, even for the promise of gifts.  We finally roused them out of their Christmas sleep at about 9 a.m.  They look excited don't they?

They did perk up after the gift opening began.  After we opened gifts at home, we headed to my mother-in-law's for a late breakfast with my husband's family.  I made the Breakfast Omelette Muffins that I blogged about last June.  This time I made them with ham instead of sausage.  I have to say that I like them much better with sausage and fresh mushrooms.  The ham settles on the bottom and it just isn't as flavorful.  Lesson learned.  I also made a new dish that I found on Pinterest.  Cinnamon Roll Casserole.  Anything with cinnamon rolls can't be too bad, right?  It was delicious!  I got the original recipe from The Dishy Decorator.  I followed the recipe exactly.  It's definitely not low cal, but it was very easy and a delicious spin on traditional cinnamon rolls.
Cinnamon Roll Casserole
2 tablespoons of melted butter or baking spray
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
4 eggs
1/2 cup heavy whipping cream
2  teaspoons ground cinnamon
2  teaspoons vanilla
1 cup chopped Pecans (optional)
1/4 cup maple syrup
Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish.
Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish. 
In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup syrup. 
Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. 
Drizzle icing over top.  If desired, spoon syrup over individual servings.
I left the pecans out because I hate nuts in baked goods!  I don't mind them in candy or eaten alone, but not in baked goods.  This recipe makes a 9x13 pan, but you could easily cut it in half for a smaller 8x8 I'm sure. 
Cut up rolls into 8 pieces and spread in bottom of dish.
Pour egg and cream mixture over rolls.

After baking, heat icing so it's thin enough to pour over rolls.  Mmmmmmmm!  What's not to love?


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