Cinnamon Roll Casserole

I have a confession to make. I love the Pillsbury Cinnamon Rolls.

I get giddy every time I whack that tube on the counter to break it open. I always let out a little gasp every time too. Like I don't know that one of those little buns is going to ooze out the side. I know it's coming but it's like a surprise every time.

I love that little plastic container of icing.

I love how the house smells when they are baking.

I love spreading the icing on and watching it melt.

Most of all I love to eat them.

After 6 weeks of practically no sugar, this was the first sugary treat I ate and boy was this good!



I changed the original recipe up just a bit. I used silvered almonds instead of the suggested walnuts or pecans, and I decreased the amount of maple syrup.

A big ole pan of cinnamon rolls. How great is that?

Cinnamon Roll Casserole
adapted from a recipe at Look What Mom Found
2 packages (8 rolls in each) of Pillsbury Cinnamon Rolls
4 eggs
1/2 cup whole milk or heavy cream or half and half
1 tsp cinnamon
2 tsp vanilla
1/2 cup chopped nuts (I used slivered almonds)
1/4 cup maple syrup

Preheat oven to 375. Spray a 9 X 13 casserole dish with cooking spray. Open the cinnamon rolls and reserve the icing. Cut each roll into 8 pieces. I found my kitchen shears worked really well here.

Place the pieces of cinnamon rolls in the pan. If you are using nuts, sprinkle them on top now. In a bowl, beat together eggs, milk, cinnamon, vanilla and maple syrup. Pour evenly over cinnamon roll pieces. Bake for 15-18 minutes or until golden brown. While rolls are still hot drizzle with included icing. Serve warm.