Ingredients
Scale
- 2 tubes refrigerated cinnamon rolls (8 cinnamon rolls each, 351 grams or 12 oz)
- 1/4 cup salted butter, melted
- 1/2 cup milk
- 1/2 cup pure maple syrup
- 3 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350 degrees F. Lightly spray a 9×13 inch baking dish with nonstick spray and pour in the melted butter.
- Open both tubes of cinnamon rolls and set the frosting packets aside for later.
- Cut each cinnamon roll into 3/4 inch pieces and spread them evenly in the prepared baking dish.
- In a bowl, whisk together the milk, maple syrup, eggs, vanilla extract, and cinnamon until fully combined and the eggs are completely mixed in.
- Pour the egg mixture evenly over the cinnamon roll pieces in the dish.
- Bake for 35 to 45 minutes until the casserole is light golden brown and puffed up in the center.
- Let the casserole cool for 10 to 15 minutes, then drizzle the reserved frosting over the top and serve warm.
Notes
- Do not skip resting the casserole after baking. The 10 to 15 minute cool-down helps it set before you slice and serve.
- Make sure you whisk the eggs fully into the milk mixture so there are no streaks of egg in your casserole.
- You can cut the cinnamon rolls the night before and store them covered in the fridge to save time in the morning.
- If your casserole looks golden on top but still jiggles slightly in the center, it will firm up as it cools.
- Use pure maple syrup for the best flavor. Pancake syrup works but will taste sweeter and less rich.
- Store leftovers covered in the fridge for up to 3 days. Reheat individual portions in the microwave for 30 to 60 seconds.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 420
- Sugar: 28g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg