Cinnamon Roll Casserole

The BEST way to make these would be with your own organic dough – but I am in a busy season of life and needed something easier so here’s the ingredients I used!

Ingredients (I use all organic)

• 3 cans of organic cinnamon rolls – Annies or Immaculate can be found at most grocery stores
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup maple syrup
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg

Instructions

• Preheat Oven:
  • Preheat your oven to 350°F (175°C). Grease a large 9×13-inch baking dish (or larger, depending on your dish) with butter
• Prepare Cinnamon Rolls:
  • Open the cans of cinnamon rolls. Set aside the icing for later. Cut each cinnamon roll into quarters or smaller bite-sized pieces.
• Assemble in the Dish:
  • Evenly distribute the cut cinnamon roll pieces in the greased baking dish.
• Make the Custard:
  • In a large bowl, whisk together the eggs, heavy cream, maple syrup, vanilla extract, cinnamon, and nutmeg until fully combined.
• Pour the Mixture:
  • Pour the custard mixture evenly over the cinnamon roll pieces, ensuring all pieces are coated. Gently press down with a spatula to help the liquid soak in.
• Bake:
  • Bake in the preheated oven for 40–45 minutes, or until the casserole is golden brown and the center is set. You can check with a toothpick to ensure it’s cooked through.
• Add the Icing:
  • Once the casserole is done, drizzle the reserved icing packets over the top while it’s still warm.
• Serve:
  • Let the casserole cool for about 10 minutes before serving. Slice and enjoy warm!