A few weekends ago I was in Little Rock for a friends wedding and decided to go and stay with my grandparents in Fordyce. Going to Honey and Poppy’s house has always been something that I always look forward to. My Honey is not only the most kind, genuine, loving, humble, classy and Godly woman I have ever met, she also could beat Paula Dean in a cooking contest… Every time. I have mentioned before how my Honey has her own cookbook.. It’s the best. My grandparents always go out of their way when any of the grandkids come to town and make our stay wonderful. Of course me being the foodie that I am… One of my most favorite places to be in the entire world is by my Honey’s side in the kitchen. Honey has taught me everything I know about cooking. If I could pick one person that I would love to be more like it would be her. She truly is amazing 🙂
Honey knows I love cinnamon rolls so this recipe was a home run in my book.
2 tablespoons of melted butter or 2 tablespoons cooking spray
2 (12 1/2 ounce) cans of pillsburry refrigerated cinnamon rolls with icing
1⁄2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
1⁄4 cup maple syrup
Heat oven to 375°F Pour melted butter into ungreased 13×9-inch (3-quart) glass baking dish. (I used butter)
Separate both cans of dough into 16 rolls; set icing aside.
Cut each roll into 8 pieces and then place pieces over butter in dish.
In a medium bowl beat the eggs.
Beat in cream, cinnamon and vanilla until well blended and then gently pour over roll pieces.
Sprinkle with pecans and then drizzle with the maple syrup.
Bake 20 to 28 minutes or until golden brown.
Cool 15 minutes.
While the casserole is cooling heat the icing (metal top off) on 50% in the microwave until you have a consistency to pour over the top of the casserole.
Drizzle icing over top.
Nutrition (serves 12) 48g
157.9 calories (LOVE that)