Ingredients:

  • 24.8 oz refrigerated cinnamon rolls (2 cans, 12.4 oz each)
  • 0.5 cup unsalted butter, melted
  • 3 large eggs
  • 0.5 cup heavy whipping cream
  • 0.25 cup maple syrup
  • 1 tablespoon ground cinnamon
  • 2 containers pre-packaged glaze (included with cinnamon rolls)

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch ceramic or glass baking dish thoroughly with butter.
  2. Open the cans of cinnamon rolls and set the glaze containers aside. Using kitchen shears or a knife, cut each individual roll into four equal quarters.
  3. Scatter the dough pieces evenly into the prepared baking dish, ensuring they are not packed too tightly to allow heat circulation.
  4. In a large mixing bowl, whisk together the melted butter, heavy cream, eggs, maple syrup, and extra ground cinnamon until the mixture is uniform and pale amber in color.
  5. Pour the custard mixture evenly over the cinnamon roll pieces in the baking dish.
  6. Bake for 30 minutes, or until the top is mahogany-colored and the center is set but still soft.
  7. Remove from the oven and immediately drizzle the reserved glaze over the hot casserole before serving.