Ingredients:

  • 1 can (12 oz / 340g) refrigerated cinnamon rolls
  • 1/2 cup (60g) chopped pecans
  • 3 large eggs
  • 1 1/2 cups (360ml) 2% milk
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) salt
  • 1/2 cup (120ml) reserved icing from the cinnamon roll can
  • 1 tbsp (15ml) warm milk

Instructions:

  1. Cut each raw cinnamon roll into quarters and distribute the pieces evenly across the bottom of a greased 9x13 inch (23x33 cm) baking dish.
  2. Sprinkle the chopped pecans evenly over the top of the dough pieces.
  3. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon, and salt vigorously until the mixture is completely homogeneous.
  4. Pour the custard liquid evenly over the dough pieces, ensuring all areas are filled.
  5. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, or until the edges are deep golden brown and the center is set.
  6. While the bake is hot, whisk the reserved icing with a tablespoon of warm milk until it reaches a pourable consistency, then drizzle in a zig-zag pattern across the surface.