Ingredients
Method
Step-by-Step Instructions
- Preheat oven & prep dish: Preheat your oven to 375°F (190°C). Pour the 3 tablespoons of melted butter evenly across the bottom of a 9x13-inch or 2-quart baking dish.
- Cut the cinnamon rolls: Open both cans of cinnamon rolls and set aside the icing cups. Use a sharp chef knife or clean kitchen shears to cut each roll into 6 equal bite-sized pieces.
- Arrange dough in dish: Distribute the cut cinnamon roll pieces evenly across the melted butter in the baking dish, gently separating the layers so they fit loosely in a single layer.
- Whisk the custard: In a medium bowl, whisk together the eggs, heavy cream, whole milk, maple syrup, ground cinnamon, nutmeg, vanilla extract, and salt until completely smooth and blended.
- Pour custard over dough: Pour the egg custard mixture evenly over all the cut cinnamon roll pieces, ensuring every piece is coated.
- Bake to golden perfection: Bake uncovered at 375°F for 22 to 25 minutes, until the top is puffy and golden brown, and the custard is set in the center.
- Glaze and serve: Remove from the oven and let rest for 5 minutes. Microwave the reserved icing cups for 10 seconds until pourable, then drizzle generously over the hot casserole. Dust with powdered sugar, top with fresh berries, and serve warm with maple syrup!