Cinnamon Roll Casserole

• servings: 12 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1/4 cup butter

2 12.4-ounce cans refrigerated cinnamon rolls with icing

4 eggs

1/2 cup half-and-half

1 tablespoon vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 cup chopped pecans or walnuts (optional)

Directions

Prep Pan Preheat oven to 350°F. Place butter in a 3-qt. rectangular baking dish and place in oven while it preheats. Remove from oven when fully melted; tilt to coat the bottom of the dish evenly.

Cut Cinnamon Rolls Meanwhile, cut each cinnamon roll into 8 even pieces (reserve icing for serving). Arrange cinnamon roll pieces in an even layer in the baking dish.

Make Custard Mixture In a medium bowl whisk together eggs, cream, vanilla, and cinnamon. Pour mixture evenly over the cinnamon roll pieces. Sprinkle evenly with chopped pecans (if using).

Bake and Serve Bake about 25 minutes or until golden brown and set in the middle. Remove from oven and let cool on a wire rack for 10 minutes. Warm icing according to package directions before drizzling over cinnamon roll casserole. Serve warm.

Nutrition

• Serving Size: 1 (9x13-inch) casserole
• Calories: 281 kcal
• Total Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 3 g
• Cholesterol: 76 mg
• Sodium: 524 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 1 g
• Total Sugars: 15 g
• Protein: 5 g