1/4 cup melted butter
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
3/4 cup maple syrup
Melt butter and pour on ungreased 13×9 inch glass dish.
Separate cans of dough into 16 rolls reserving the icing for later use. Cut each roll into 8 pieces and add to buttered baking dish.
I read the comments on the page with the original recipe and a few people mentioned that the bottom was too mushy. The fix seemed to be to add the syrup halfway through. I meant to do that but I added it at 10 minutes instead of 15- which shouldn’t be a big deal but it was still really mushy. I guess though that depends on what you like.
It was otherwise really tasty. Something that would be good for a Christmas or Easter morning.
The original recipe can be found here.