When I was young, I couldn’t get enough of this dish. I’d always ask my mom to bake it.

2 cans of refrigerated cinnamon rolls (with icing)
4 large eggs
1/2 cup heavy cream
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 cup maple syrup
1/2 cup chopped pecans (optional)
1/4 cup melted butter

Grease a 9×13-inch baking dish with butter or non-stick spray.

Cut each cinnamon roll into quarters and spread them evenly in the prepared baking dish.

In a medium bowl, whisk together the eggs, heavy cream, cinnamon, vanilla extract, and maple syrup until well combined.

Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish.

Sprinkle chopped pecans over the top, if using.

Cover the dish with plastic wrap and refrigerate overnight.

In the morning, preheat your oven to 350°F (175°C).

Remove the plastic wrap and drizzle the melted butter over the casserole.

Bake for 35-40 minutes, or until the casserole is golden brown and set in the center.

Allow to cool slightly before drizzling the reserved icing from the cinnamon roll cans over the top.