Thursday, January 10, 2013

Cinnamon Roll Casserole

Finally, the weather is starting to look up here on the East coast. The sun is shining and the breeze is warm, it’s what the weather is supposed to be like on the coastline. 

I am absolutely blessed with an amazing group of women I am grateful to call friends. Today we all got together for a weekly meeting, which is always accompanied with food. So this morning I got up a little earlier than usual and decided to a make a breakfast casserole to take to our meeting. As I was enjoying the rush of my morning caffeine from a cup coffee and catching up on my morning reading, the house began to fill with the scent of cinnamon and maple syrup. What a way to start the day.

Nothing is better than a hot cup of coffee, you favorite of-the-moment book and a warm, gooey cinnamon roll. If only I could eat one every day.

Here is what you will need:

2 tbsp of butter, melted
2 large cans of refrigerated cinnamon rolls with icing
4 eggs
½ cup of heavy cream
2 tsp of ground cinnamon
1 tsp of ground nutmeg
2 tsp of vanilla
1 cup chopped pecans
¼ cup of maple syrup

Heat your oven to 375.
Place the butter into your 9x13 casserole dish
Cut each roll into 8 pieces.
Place the pieces into the casserole dish.
In a medium bowl, beat the eggs. Beat in the cream, cinnamon, nutmeg and vanilla until well blended.
Sprinkle with pecans and drizzle with maple sugar.
Bake for 25-28 minutes or until golden brown.
Let cool for about 5 minutes.
Drizzle the icing to the top and let melt onto the casserole.

If you like, add some extra maple syrup to each individual piece. 

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