Cinnamon Roll French Toast Breakfast Casserole

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/4 cup Pecans

• Bread & Baked Goods

  • 1 can Cinnamon rolls, refrigerated

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Heavy cream

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Description

Ingredients

• 1 can Refrigerated Cinnamon Rolls
• 2 Tbs Butter, melted
• 3 Eggs
• ¼ cup Heavy Cream
• 1 tsp Ground Cinnamon
• 1 tsp Vanilla Extract
• ¼ cup Maple Syrup
• ¼ cup Pecans (optional)

Directions

• Preheat oven to 375.
• Pour melted butter into a 9x13 baking dish.
• Open and separate cinnamon rolls. Set icing aside for later.
• Use kitchen scissors or a knife to cut each roll into 8 pieces and place in buttered dish.
• Beat eggs, add cream, cinnamon, and vanilla. Mix until well blended then pour over rolls.
• Drizzle with syrup and sprinkle with pecans (nuts are optional).
• Bake 20-24 minutes or until golden brown.
• Allow to cool.
• Transfer icing to zippered sandwich bag. Clip corner of bag and drizzle icing over top. Lightly sprinkle with powdered sugar.

Nutrition