Cinnamon Roll Breakfast Casserole

• 2 (12.4 oz) cans refrigerated cinnamon rolls with icing
• 4 large eggs
• 1/2 cup heavy cream or milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 4 tbsp butter, melted

1. 1Butter a 9x13-inch baking dish. Set the icing packets aside.
2. 2Cut each cinnamon roll into quarters and scatter them in the dish.
3. 3Whisk the eggs, cream, maple syrup, vanilla and cinnamon and pour evenly over the rolls. Drizzle with the melted butter.
4. 4Cover and refrigerate overnight, or bake right away.
5. 5Heat the oven to 375°F. Bake uncovered 25–35 minutes, until puffed, golden and set in the middle.
6. 6Let it cool 5 minutes, then drizzle with the icing.

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