Ingredients
- 2 cans cinnamon rolls (18 ounces each)
- ½ cup butter melted
- 6 large eggs
- ¼ cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ cup maple syrup
- 1 cup chopped pecans
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Instructions
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Open the packages of cinnamon rolls and place the icing in the refrigerator. Break apart the cinnamon rolls and cut into 4 pieces each. Place rolls in a large mixing bowl.
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Pour melted butter over the cinnamon rolls and stir to coat.
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Dump cinnamon rolls into a greased 9×13 baking dish.
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In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, and nutmeg until well combined.
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Pour egg mixture over the cinnamon rolls.
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Drizzle with the syrup and sprinkle the pecans over the top.
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Cover tightly and refrigerate overnight or for up to 12 hours.
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Preheat oven to 375 degrees.
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Remove cover from pan and bake for 35 minutes or until cooked through.
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Remove from oven and cool for 10 minutes before drizzling with reserved icing.
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Serve hot.
Tips & Notes:
If you’re in a hurry, you can skip the overnight step. The cinnamon rolls will soak up the egg mixture a bit better if it has time to rest in the fridge, but it’s not 100% necessary.
We use the smaller sized cinnamon rolls – not the Grands! cinnamon rolls for this recipe.
We prefer real maple syrup over pancake syrup for this recipe, though both will work.
The nuts are optional. If there are allergies, just leave them off.
Nutrition Information:
Calories: 252kcal (13%)| Carbohydrates: 15g (5%)| Protein: 4g (8%)| Fat: 20g (31%)| Saturated Fat: 7g (44%)| Cholesterol: 123mg (41%)| Sodium: 131mg (6%)| Potassium: 89mg (3%)| Fiber: 1g (4%)| Sugar: 14g (16%)| Vitamin A: 440IU (9%)| Vitamin C: 0.1mg| Calcium: 38mg (4%)| Iron: 0.8mg (4%)