I made this wonderfully quick, easy and delicious breakfast casserole for our church’s post-service fellowship. Except we couldn’t wait so we dug into it during Sunday School. For those who asked, here’s the recipe:

2 T. Melted butter

2 cans Pillsbury refrigerated cinnamon rolls with icing

4 eggs

1/2 cup heavy whipping cream

2 t. Ground cinnamon 

2 t. Vanilla 

1 cup chopped pecans

1/4 cup maple syrup

Heat oven to 375 degrees. Pour melted butter into ungreased 13×9 inch glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces and place pieces over butter in dish.

In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well-blended; gently pour over roll pieces. 

Sprinkle with pecans; drizzle with maple syrup. 

Bake 20-28 minutes or until golden brown. Cool 15 minutes. 

Meanwhile, remove covers from icing; microwave on medium (50%) 10-15 seconds or until thin enough to drizzle. Drizzle icing over top. 

Serves 12 (or just one person with a gallon of milk or pot of freshly brewed coffee).

Enjoy!