Weekend Special Cinnamon Roll Casserole

Years ago, I bought this mug and thought it might be a good day brightener to go with  a new recipe, Cinnamon Roll Casserole 

Cinnamon Roll Casserole

Cook's Notes: This casserole uses refrigerated cinnamon rolls unbaked dough that doesn't need time to soak overnight. Prep it just before baking in the morning—it'll only take you 15 minutes! Ready in just minutes, you can have a batch of these cinnamon rolls on the table in no time at all. This is a game-changer for busy schedules, impromptu brunches, or when the craving for cinnamon rolls strikes at midnight. The recipe was adapted from the seasonalmom.com

Ingredients:

• 2 (17.5 oz ) cans refrigerated cinnamon rolls, Pillsbury Grands
• 4 large eggs
• 3/4 cup half-and-half
• ¼ cup packed light brown sugar
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 3/4 cup chopped toasted pecans or walnuts

Directions:

• Open the cans of cinnamon rolls and set the icing aside for later. Cut each roll into 4 pieces, then arrange them evenly in the prepared greased 13 x 9 glass dish.

• In a medium bowl, whisk together the eggs, cream, brown sugar, syrup, vanilla, cinnamon, and salt until smooth.
• Pour the custard mixture evenly over the cinnamon roll pieces, tossing gently with a spatula or spoon so everything is coated. Sprinkle pecans on top, if using.

• Bake uncovered for 30 minutes until puffed, golden, and set in the center. If the top browns too quickly, tent loosely with foil after the first 20 minutes or so.
• Let the casserole rest for 5-10 minutes. Warm the reserved icing in the microwave on 50% power for about 10-15 seconds. Drizzle the icing over the top of the warm casserole. Slice and serve. Best served fresh; refrigerate leftovers.
• Reheat covered with foil for 10 minutes at 325°F.