Oh my goodness, I’m starting to feel like I need to make this right now. And why wouldn’t I – it’s so easy! This recipe has been a great hit over at Normal Cooking. Here’s what some of the readers have had to say about it:
I made this for my co-workers this morning. I assembled it last night, eggs and cream included. Baked it this morning at 375 for 25 minutes after pulling it out of the fridge and letting it sit on the counter for 20 minutes. It is PERFECT! Or should I say it WAS perfect. LOL
I love, love, love this..first time I cut recipe in half, since it’s just sweetie and me…well guess what? I hardly got a taste..so now I do the entire recipe…have made it several times..took it to Easter…was a huge hit…thank you..it is quick and easy…
- cooking 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
- 1/2 cup chopped pecans (you can use more or less according to your liking)
- 1/4 cup maple syrup
Preheat oven to 375°F. Spray a 13×9-inch (3-quart) glass baking dish with cooking spray.
Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces in dish.
Beat eggs in a bowl. Beat in cream, cinnamon and vanilla until well blended. Pour the mixture over roll pieces. Sprinkle with pecans; drizzle with syrup.
Bake 20 to 25 minutes or until golden brown. Cool 15 minutes.
Drizzle icing over top.
USE RED NEXT PAGE LINK BELOW
Quick Tip: You can prepare this the night before, cover with foil, and bake in the morning!
Thanks to Normal Cooking for this delicious breakfast idea!