Ingredients
- 2 cans cinnamon rolls (18 ounces each)
- ½ cup butter melted
- 6 large eggs
- ¼ cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ cup maple syrup
- 1 cup chopped pecans
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Instructions
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Open the packages of cinnamon rolls and place the icing in the refrigerator. Break apart the cinnamon rolls and cut into 4 pieces each. Place rolls in a large mixing bowl.
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Pour melted butter over the cinnamon rolls and stir to coat.
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Dump cinnamon rolls into a greased 9×13 baking dish.
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In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, and nutmeg until well combined.
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Pour egg mixture over the cinnamon rolls.
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Drizzle with the syrup and sprinkle the pecans over the top.
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Cover tightly and refrigerate overnight or for up to 12 hours.
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Preheat oven to 375 degrees.
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Remove cover from pan and bake for 35 minutes or until cooked through.
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Remove from oven and cool for 10 minutes before drizzling with reserved icing.
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Serve hot.
Tips & Notes:
If you’re in a hurry, you can skip the overnight step. The cinnamon rolls will soak up the egg mixture a bit better if it has time to rest in the fridge, but it’s not 100% necessary.
