Cinnamon Roll Casserole

with better ingredients :)

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 9x13-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!