Description
Made with quartered jumbo cinnamon rolls baked in a spiced maple-cream custard with toasted pecans and topped with upgraded real cream cheese icing, this 35-minute breakfast casserole is a family favorite.
Ingredients
Scale
Maple Pecan Cinnamon Roll Bake
- 4 Tablespoons (56g) unsalted butter, melted
- 2 cans (17.5 oz / 496g each) refrigerated jumbo cinnamon rolls with icing (10 rolls total), each roll cut into 4 pieces
- 4 large eggs, at room temperature
- 1/2 cup (120ml) heavy whipping cream
- 1/2 cup (160g/120ml) pure dark maple syrup
- 2 teaspoons (10ml) pure vanilla extract
- 1 and 1/2 teaspoons ground cinnamon
- 1 cup (120g) coarsely chopped pecans
Upgraded Bakery Cream Cheese Icing
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- Both reserved icing packets from the cinnamon roll cans
- 1/2 teaspoon pure vanilla extract
- Pinch of fine sea salt
Instructions
- Prep the oven and baking dish: Preheat oven to 350°F (177°C). Pour the 4 Tablespoons (56g) melted butter into the bottom of a 9×13-inch baking dish and tilt to coat evenly.
- Quarter the cinnamon rolls: Cut each cold refrigerated cinnamon roll into 4 bite-sized quarters (reserve the icing packets). Scatter the 40 dough quarters in an even layer across the buttered dish.
- Whisk and pour the maple custard: In a medium glass bowl, whisk together the eggs, heavy cream, pure maple syrup, 2 teaspoons vanilla extract, and ground cinnamon until smooth. Pour evenly over the cinnamon roll pieces and scatter the chopped pecans on top.
- Bake until puffed and golden: Bake uncovered at 350°F (177°C) for 25 to 28 minutes until puffed high, golden brown on top, and cooked through in the center (tent loosely with foil at 20 minutes if browning too quickly).
- Whip the cream cheese icing: While the casserole bakes, beat the softened cream cheese, reserved icing packets, 1/2 teaspoon vanilla, and pinch of salt in a bowl until smooth and creamy.
- Ice and serve warm: Cool the baked casserole on a wire rack for 8 minutes, drizzle generously with the cream cheese icing, and serve warm.
Notes
- Make Ahead & Overnight Instructions: Assemble the quartered rolls and maple custard in the baking dish, cover tightly, and refrigerate overnight (up to 12 hours). Let sit on the counter for 20 minutes while preheating the oven, top with pecans, and bake for 28 to 32 minutes.
- Special Tools: 9×13-Inch Ceramic or Glass Baking Dish | Kitchen Shears or Chef’s Knife | Glass Mixing Bowls | Whisk.
- Doneness Check: Make sure the center dough pieces feel firm and springy (not wet) before removing from the oven.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10th of casserole
- Calories: 460
- Sugar: 31g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 108mg