Cinnamon Roll Breakfast Bake


4 tbsp melted butter

2 cans refrigerated cinnamon rolls with icing

5 eggs

1/2 cup heavy whipping cream

2 tsp ground cinnamon

2 tsp vanilla

3/4 cup maple syrup


Preheat oven to 375.

Pour the melted butter in the bottom of an ungreased 13x9 inch baking dish.

Separate the 16 cinnamon rolls, and set aside the icing for later use.

Cut each cinnamon roll into 8 pieces and place in the baking dish.

Place the eggs in the bowl of a stand mixer, and beat thoroughly. 

Add the cream, cinnamon, and vanilla to the egg mixture and beat until thoroughly combined.

Pour the mixture over the cinnamon roll pieces.

Drizzle the maple syrup over the top of the dish. 

Bake for 25-30 minutes, or until golden brown, and a toothpick inserted in the center comes out clean.

Warm up the icing according to the package, and drizzle over the top.