Gooey Cinnamon Roll Christmas Morning Casserole
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with included icing
- 4 large eggs
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/2 cup maple syrup
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray to ensure the gooey bits don’t stick to the bottom.
- Open the cans of cinnamon rolls and set the icing packets aside for later. Use a knife or kitchen shears to cut each individual cinnamon roll into 6 or 8 bite-sized pieces. Spread the pieces evenly across the bottom of your prepared baking dish.
- In a medium mixing bowl, whisk together the eggs, heavy cream, vanilla extract, and ground cinnamon until well combined and frothy. This custard mixture is what makes the casserole so moist and tender.
- Pour the egg and cream mixture evenly over the cinnamon roll pieces in the pan. Next, drizzle the melted butter and the maple syrup over the top. If you are using pecans, sprinkle them evenly over the surface for an added crunch.
- Place the dish in the oven and bake for 25 to 30 minutes. You want the casserole to be golden brown on top and the center to be set but still slightly soft. Avoid overbaking so it stays “gooey.”
- Remove the casserole from the oven. While it is still hot, drizzle the reserved icing from the cinnamon roll cans over the top. The icing will melt into all the nooks and crannies. Serve warm.