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.
Step
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.
Step
3
Bake 28 to 32 minutes or until golden brown. Cool 10 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
Step
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.
Adding 2 teaspoons vanilla to the custard mixture (the eggs and cream) turns this into a French vanilla & maple-flavored breakfast indulgence.
Using all-American cinnamon roll dough in place of the traditional sliced French bread creates layers that have an interesting texture, spiced flavor, and feeds a crowd at the same time.
For a company brunch, use an oval 3-quart baking dish if you’d like. Then you can scoop out servings and drizzle them with the warm glaze & maple syrup.
Sprinkle 1/2 cup crisply cooked chopped bacon with the dough pieces and give your cinnamon roll bake a hint of a savory-smoky taste that balances out the sweet cinnamon and maple flavors.
