Looking for a breakfast casserole that is a little different? This is especially popular with my kids, who love the canned cinnamon rolls. It takes me back to when I was young and my mom would make them on the weekends. I loved waking up to that smell. As you know, we love a breakfast casserole around here. This is a nice change every now and then from a traditional egg casserole.
- 3 tablespoons butter
- 2 cans cinnamon rolls
- 5 eggs
- ½ cup whipping cream
- 2 teaspoons vanilla
- 1½ teaspoons cinnamon
- 1 cup chopped pecans
- ¼ cup pancake syrup
- Preheat oven to 375 degrees. Place the butter in a 9 x 13 inch dish and put it in the oven for a few minutes until the butter is melted. Spread the butter around to coat the dish.
- Separate the cinnamon rolls and cut each roll into quarters and place in the buttered dish. Set aside the icing to use later.
- In a small bowl, beat the eggs with the whipping cream, vanilla and cinnamon. Pour evenly over the cinnamon roll pieces. Sprinkle with pecans and drizzle the pancake syrup over the top.
- Bake for 25-28 minutes. Spread the reserved icing over the top and serve.