I absolutely love how easily this recipe comes together! It’s perfect for a brunch, potluck, or to add to a large family breakfast. You can simply 1/2 the recipe for a family of 4. 😉
1/4 cup Butter, melted
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
1/2 cup heavy whipping cream
2 tsp ground cinnamon
2 tsp vanilla
Maple syrup – just enough to drizzle on top, maybe up to 1/2 cup
Icing from cinnamon rolls
1. Heat oven to 375°F. Pour melted butter into ungreased 13×9-inch glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
2. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; pour over roll pieces. Drizzle with syrup.
3. Bake 20-25 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium heat for about 10 to 15 seconds, or until thin enough to drizzle.
4. Drizzle icing over top. Serve with fresh whipped cream and/or fresh fruit, if desired.