Time 35m Number Of Ingredients 8 Steps:
Preheat oven to 375ºF. Pour butter into a 9×13 glass baking dish and spread evenly. Cut each cinnamon roll into 8 small pieces and layer evenly over the bottom of the dish. (I like to use kitchen shears or a pizza cutter to easily cut the cinnamon rolls.) In a large liquid measuring glass or small bowl, whisk together eggs, milk, vanilla, and cinnamon. Make sure the egg is fully beaten within the milk. Pour egg mixture over the cinnamon rolls. Be sure the egg mixture is very evenly distributed. Drizzle syrup over egg mixture. At this point, you can cover and refrigerate overnight or immediately bake the casserole. Bake at 375º for 20-25 minutes or until cinnamon rolls are golden brown. Cool casserole for about 5 minutes. Remove covers from icing; microwave on medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle with icing, and enjoy!
Number Of Ingredients 5 Steps:
Preheat the oven to 350º Fahrenheit. Spray a 9x13 baking pan with cooking spray. Open the cinnamon roll tubes and set aside the frosting. You’ll use this to drizzle over the baked casserole. Cut each cinnamon roll into 4 pieces. Place the cinnamon roll quarters evenly in the baking pan. In a mixing bowl, whisk together the cream, eggs and cinnamon. Make sure the eggs are well mixed. Pour the egg mixture over the cinnamon rolls. Drizzle the syrup over the top. Bake for 30-35 minutes until the top is golden brown and puffy. Heat the frosting for 5-10 seconds in the microwave, then drizzle over the warm casserole. Serve immediately.
Time 2h50m Yield 10 servings. Number Of Ingredients 11 Steps:
Place half of the cinnamon roll pieces in a greased 4- or 5-qt. slow cooker. Sprinkle with 1/4 cup pecans and 1/4 cup chocolate chips. In a small bowl, whisk the milk, syrup, vanilla and cinnamon until blended; pour over rolls. Top with remaining cinnamon roll pieces and remaining chocolate chips. Top with 1 packet of icing., For topping, mix flour, brown sugar and pie spice; cut in butter until crumbly. Stir in remaining pecans. Sprinkle over icing. Cook, covered, on low 2-1/2 to 3 hours or until rolls are set. Remove crock insert to a cooling rack and top with remaining icing. Serve warm.
Time 40m Yield 8 Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Open cinnamon roll packages and set icing packs aside. Chop cinnamon roll dough into 1/2-inch cubes and place in the bottom of a 9x13-inch baking dish. Pour melted butter over dough pieces and toss lightly; spread into an even layer. Whisk cream, eggs, cinnamon, and vanilla together in a small bowl; pour evenly over the dough pieces. Drizzle maple syrup over top and sprinkle with brown sugar. Bake in the preheated oven until golden brown, about 22 minutes. Drizzle icing over the top and serve.
Time 35m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 375°F Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish. In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup syrup. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over top. If desired, spoon syrup over individual servings.
Time 30m Yield 6 servings Number Of Ingredients 7 Steps:
Cut each cinnamon roll into 8 pieces. In a separate bowl, whisk the eggs, milk, vanilla, and cinnamon. Set it aside. Pour the butter on the bottom of a 9 X 13 inch (22cm x 33cm) glass baking dish. Spread the cinnamon roll pieces evenly over the butter. Then pour the mixture over the cinnamon rolls. Pour 1 cup of maple syrup over the mixture. Bake at 375°F(190°C) for 25 min. Top with the icing from the cinnamon rolls. Enjoy!
Time 55m Yield 16 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Pour melted butter into a 9x13-inch heat-resistant glass container (such as Pyrex®). Cut each cinnamon roll into 8 pieces and spread in the dish. Beat eggs using a whisk in a large bowl. Beat in heavy cream, cinnamon, and vanilla extract until combined. Pour over cinnamon rolls. Sprinkle with pecans and maple syrup. Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and let cool 15 minutes. Meanwhile, microwave cinnamon roll icing according to package instructions until soft, about 15 seconds. Pour over cooled casserole.
Time 38m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 350°. Prepare an 8x8 baking dish and spray with cooking spray. Set aside. Cut each biscuit (8 total biscuits in tube) in half and then cut each half into 3 smaller pieces. So each biscuit should end up being in 6 small pieces. Repeat with remaining biscuits. Add biscuit pieces into a mixing bowl. Add the brown sugar and ground cinnamon and stir together until all the biscuit are coated. It’s ok if there is some sugar mixture left in the bottom of the bowl. Pour the coated biscuit pieces into the baking dish. You can either sprinkle the remaining sugar mixture over the biscuits or discard it. Make sure that the biscuit pieces are in a single layer and that they are not overlapping or on top of each other. Drizzle the melted butter evenly over the biscuits. Cook for 20-23 minutes or until the biscuits are done. While the casserole is cooling for a few minutes, prepare the vanilla glaze by combining everything together in a bowl and whisking together until smooth and combined. Drizzle or pour over the cinnamon roll casserole. If you want a pretty presentation, pour the glaze into a Ziploc bag and cut a small corner off of the bag, then drizzle the glaze over the casserole. Recipe Notes. This is best eaten within an hour of making it. If there are leftovers, I would warm it up in the microwave for a few seconds before eating it.
