Cinnamon French Toast Bake
1/4 cup butter, melted
2 cans (12.4 oz. each) Pillsbury refrigerated cinnamon rolls
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
1 cup maple syrup
Icing from cinnamon rolls
1/2 cup maple syrup, if desired
Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch
(3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set
icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla
until well blended; gently pour over roll pieces. Sprinkle with pecans;
drizzle with 1 cup syrup.
Bake 20 to 28 minutes or until golden brown. Cool 15 minutes.
Meanwhile, remove covers from icing; microwave on Medium (50%)
10 to 15 seconds or until thin enough to drizzle.
Drizzle icing over top; sprinkle with powdered sugar. If desired,
spoon syrup from dish over individual servings. Serve with the
additional 1/2 cup maple syrup