Ooey, GOOEY Cinnamon Roll Casserole #shorts

Trust me when I say that this Cinnamon Roll Casserole will have everyone jumping out of bed in the morning! With a soft base of cinnamon roll dough and a spiced custard-like topping, all finished with crunchy nuts and sweet maple syrup, this casserole is as delicious as it is easy!

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CINNAMON ROLL CASSEROLE INGREDIENTS:
o ½ cup unsalted butter , melted
o 2 12.4 ounce cans refrigerated cinnamon rolls with icing
o ¾ cup pecans or walnuts , coarsely chopped
o 4 eggs
o ½ cup heavy cream
o 2 teaspoon ground cinnamon
o 2 teaspoons vanilla extract
o ½ teaspoon coarse sea salt
o ½ teaspoon ground nutmeg
o ¼ cup maple syrup
o 2 teaspoon cinnamon sugar , for topping

🖨 PRINT RECIPE HERE:

Cinnamon Roll Casserole

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Hi foodie friends. My name is Chef Jessica Ann with Savory Experiments and today we are making one of my favorite brunch recipes, a cinnamon roll casserole. I’ve got a 9 by12 casserole dish here and a half a cup of unsalted butter. Okay, you’re going to need two rolls of storebought cinnamon rolls. Take the little thing of icing. Set that aside. And I have kitchen shears. It says quarters, but it doesn’t have to be perfect. Just go ahead and cut up these cinnamon rolls into bite-sized pieces and put them right on into the pan. Go through with both cans of cinnamon rolls. Don’t worry about how it looks in the pan. We’re going to fix that in a minute. Now, we’re going to make the custard that goes over it. Half a cup of cream. Four whole eggs. Okay, here we go. For the spices, I’m going to do 2 tepoon of a ground cinnamon, 2 tsp of vanilla extract, half a teaspoon of nutmeg, and a healthy pinch of salt. Whisk it together until the egg yolks are combined and all of those seasonings are evenly distributed. Bring back over the casserole and pour it on over. Next up is nut. Today we are using pecans. This is 3/4s of a cup. And I’m just going to sprinkle those on there. And the last step before it goes in the oven is maple syrup. About a four of a cup. Just drizzle it on over. We’re going to pop this in the oven for about 30 35 minutes at 350 uncovered until it bakes up is nice and brown and super fluffy. The added benefit of this casserole is your home is going to smell amazing. You don’t even need a candle. Okay, so I reserved the little icing packets that came in the cinnamon rolls. Go ahead and drizzle them on. The heat from the casserole will help the icing melt in a little bit. And the last step, as if we didn’t have enough cinnamon and sugar, is cinnamon and sugar. This always reminds me of when I was younger, my mom used to make cinnamon sugar toast, child of the 80s, right here. And it didn’t have enough on it unless it was like crunchy. I needed the grit. I needed to be able to eat the sugar. This is again still hot, so that cinnamon sugar is going to melt on in there, but you’re going to get a little bit of that 80s nostalgia cinnamon sugar toast on top. And it’s ready to go. You can serve it at room temperature if you’d like. I like mine a little bit hot. And you’re good to go. From my kitchen to yours, have a cinnamon sugary