1 can/roll of cinnamon rolls (refrigerated biscuit section of store)
1/4 C. heavy cream
1 tsp. vanilla extract
2 T. corn syrup
butter for greasing the pan
Heavily grease a casserole dish with the butter. Open the can of cinnamon rolls and unroll each one and cut the strips into 4 pieces. Place these strips in the bottom of your casserole dish. Whisk together the eggs, heavy cream, vanilla and corn syrup. Pour this evenly over the cinnamon roll strips. Using a fork stir is just a little to get everything evenly distributed. Baked uncovered at 375 degrees for 30 minutes. Remove and spread the icing that came with the rolls across the top. Serve warm.
Courtesy of Janet’s Appalachian Kitchen, be sure to check her out right here on Facebook!