Recipe courtesy of Will Sperry
1 hr
15 min
12 servings


  • 1/4 cup butter, melted
  • 2 (12.4-ounce) cans Pillsbury(R) refrigerated cinnamon rolls with icing
  • 6 eggs
  • 1/2 cup heavy whipping cream
  • 2 teaspoons vanilla
  • 1 cup chopped pecans
  • 1 1/2 cups maple syrup
  • Icing, from cinnamon rolls package
  • Powdered sugar, for dusting


Heat the oven to 375 degrees F. Pour the melted butter into an ungreased 13 by 9-inch (3-quart) glass baking dish.

Separate both cans of dough into 16 rolls and set the icing aside. Cut each roll into 8 pieces and place the pieces over the butter in the dish. 

In medium bowl, beat eggs. Beat in the heavy cream, cinnamon, and vanilla until well blended. Gently pour the mixture over the roll pieces. Sprinkle with pecans and drizzle with 1 cup maple syrup. 

Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. 

Meanwhile, remove covers from cinnamon bun icing and microwave on Medium 

(50-percent), 10 to 15 seconds or until thin enough to drizzle. 

Drizzle the icing over top and sprinkle with powdered sugar. If desired, spoon the syrup from the dish over the individual servings. Serve with the remaining 1/2 cup maple syrup, if desired.


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