Recipe Ingredients
- 2 (12.4 ounce each) cans refrigerated cinnamon rolls, with cream cheese icing
- 1/2 cup half & half
- 5 large eggs
- 1 tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 1 1/2 cups frozen blueberries
- 1/4 cup maple syrup
Recipe Directions
1. Preheat oven to 375°F and coat a 9×13-inch baking dish with nonstick cooking spray.
2. Separate cinnamon rolls. Cut each roll into 8 pieces. Place cinnamon roll pieces in an even layer in the prepared baking dish.
3. Whisk half & half, eggs, vanilla, cinnamon and salt together in large bowl until smooth. Pour egg mixture over cinnamon roll pieces. Sprinkle with blueberries and drizzle with maple syrup.
4. Cover with aluminum foil and bake for 15 minutes. Remove foil and continue to bake for 10 to 15 minutes, until light golden-brown and fully cooked. Allow to cool for 10 minutes.
5. Cut tip of icing packet with scissors and drizzle over cinnamon roll casserole. Serve warm and enjoy.
