1/4 cup LAND O LAKES® Butter, melted*
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
6 Eggland's Best eggs*
1/2 cup heavy whipping cream*
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup Fisher® Chef's Naturals® Chopped Pecans
1 cup maple syrup*
Garnish
Icing from cinnamon rolls
Powdered sugar
1/2 cup maple syrup, if desired
1.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.
2.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.
3.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.
4.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.
*I probably used 2 tablespoons of butter, and I just melted it in the pan right in the oven before adding everything else. I also just used 3 eggs, fat-free half and half, and just drizzled some syrup over the top before baking without measuring. It cooked faster than it called for, not sure if that was because of the super-oven we were using, or the fewer eggs. Either way, it was awesome, and I'll be making this again :)
