Cinnamon Roll Casserole

This might go down in history as the most decadent breakfast casserole of all time.  I mean, you cut up cinnamon rolls, make an egg custard and pour it over the top, drizzle syrup on top of THAT, bake, then add melted cinnamon roll icing.  WHAT?!  It is the bomb-diggity.  This is another recipe I tried in Omaha (bad cell phone picture coming your way) and we ate this with fruit salad and bacon.  Because, when you're eating cinnamon rolls, you need bacon.  Don't judge, just eat.  Enjoy!

Cinnamon Roll Casserole (adapted from mrshappyhomemaker.com)

Cooking spray or butter (to prepare the pan)
2 cans (8 per can) reduced fat cinnamon rolls, icing reserved
4 large eggs
1/2 c. fat free half and half
2 t. ground cinnamon
2 t. vanilla extract
1/4 c. chopped pecans
1/4 c. pancake syrup (or maple syrup, whatever you have on hand)

Heat the oven to 375.  Spray a 3 qt. baking dish with cooking spray and set aside.  Open the cinnamon rolls, set the icing aside and cut each roll into 6 individual pieces.  Place the cinnamon rolls in the prepared baking dish in an even layer.  

In a medium bowl whisk together the eggs, half and half, cinnamon and vanilla.  Pour the mixture over the cinnamon rolls.  Top with the chopped pecans and drizzle with the pancake syrup.  Bake for 25 minutes.  While the casserole is baking place the cinnamon roll icing in a small bowl and microwave on high for 30 seconds-1 minutes (until thinned and hot.)  When the casserole comes out of the oven drizzle the icing over the top, let sit for 10 minutes then serve (with bacon!)

8 servings (366 calories each serving) according to my calculator on loseit.com