**This recipe was provided by my wonderful friends over at RecipeLion.com**
There I was, standing in our 1980’s galley-style kitchen. A rolling pin accompanied my left hand and the other held what seemed like a raw ball of cinnamon roll dough.
After watching Ms. Paula Deen make them on television the day before, I had this crazy notion that if I could only try it myself, that my rolls would turn out exactly like hers. Well, I was wrong! If you can picture a petite Cher with dustings of flour all over her hair, arms, and apron, then you basically had a polaroid of what I looked like.
It was a site to see, I’m sure. For a novice baker like myself, exploring new recipes that contained more then six ingredients was thrilling, yet intimidating. Oh and yeast? What in the world was the deal with that? The directions of the recipe stated that the yeast mixture had to form a foam of sorts (also called a proof). Mine was not doing this and I did not have the patience to figure out why.
My vision of baking right beside Paula continued to cloud my mind as I rolled the dough onto the counter. How hard could it possibly be? All I had left to do was slap on some cinnamon and sugar, roll the entire thing, cut them into sections, then let them rise one last time. Maybe there was hope after all.
Amazingly Easy Holy Cow Cinnamon Roll Casserole
The outcome was not what I expected. I ended up with flat, uneven looking rolls that looked more like they belonged in the reject pile then on the serving dish. Husband Man enjoyed them…or so he claimed. I was beginning to think that my mother was right all those years ago. On the weekends, she would wake us all up by making the best cinnamon rolls on the planet! It wasn’t until years later when I found out her secret…..pre-made cinnamon rolls from the can!
Here I was, thinking that she woke up at 5 am every Saturday morning to make these rolls homemade, when really…she just popped them out of the can and placed them in the oven. She had everyone fooled, including me!
This recipe for Cinnamon Roll Casserole is quick, easy, does not require yeast, and does not take 2 to 3 hours to rise. The secret is like my mama’s secret 20 years ago…pre-made cinnamon rolls! It’s the perfect way to wake your family up on the weekends, the perfect dish to make if you are rushed for time in the mornings, and is the perfect dish to make for Christmas mornings. Oh…and you won’t need your rolling pin for this one either!
Serving Size: 1 piece
- 2 tubes refrigerated cinnamon rolls with icing (any flavor)
- 4 eggs
- 1/2 cup whipping cream
- 2 tsp. ground cinnamon
- 2 tsp. vanilla extract
- 1/2 cup chopped nuts (we used pecans)
- 1/4 cup maple syrup
Preheat oven to 375 degrees and spray a 9x13 inch baking dish with cooking spray.
Lay the refrigerated rolls into the baking dish and set icing aside to let it come to room temperature.
In a medium bowl, beat eggs, then beat in the cream, cinnamon, and vanilla. Pour over rolls and sprinkle with nuts. Drizzle syrup over the top.
Bake for 20-25 minutes. Cool for 15 minutes, then drizzle icing over the top.
If the rolls do not fit in one layer or you do not want individual "servings." simply cut the rolls into pieces and lay the pieces in a single layer in the bottom of the dish. Then proceed as the recipe directs.
Recipe Source: From my friends over at RecipeLion.com!