Casseroles

Cinnamon Roll Casserole

417

This looks so good and so easy. I must for Easter Sunrise Service

16
•2 tablespoons of melted butter or baking spray
•2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
•4 eggs
•1/2 cup heavy whipping cream
•2 teaspoons ground cinnamon
•2 teaspoons vanilla
•1 cup chopped Pecans
•1/4 cup maple syrup
Garnish:
•Icing from cinnamon rolls
•Maple syrup (if desired) --I found it was sweet enough without it.
Garnish: •Icing from cinnamon rolls •Maple syrup (if desired) --I found it was sweet enough without it. •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.
Nutritions

Calories
185

Sodium
33mg
1% DV

Fat
11g
17% DV

Protein
11g
23% DV

Carbs
5g
1% DV

Fiber
1g
6% DV

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I am a sucker for a simple Instant Pot recipe and this recipe hits a home run, especially when you factor in taste. This is a five-star meal, easy! Pretty much anything with buffalo and ranch flavors is a win in my book, so combining the two is like eating heaven all wrapped up! So, ...

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