Cinnamon Roll Casserole

Cinnamon Roll Casserole 1 can/roll of cinnamon rolls (refrigerated biscuit section of store) 2 eggs 1/4 C. heavy cream 1 tsp. vanilla extract 2 T. corn syrup butter for greasing the pan Heavily grease a casserole dish with the butter. Open the can of cinnamon rolls and unroll each one and cut the strips into 4 pieces. Place these strips in the bottom of your casserole dish. Whisk together the eggs, heavy cream, vanilla and corn syrup. Pour this evenly over the cinnamon roll strips. Using a fork stir is just a little to get everything evenly distributed. Baked uncovered at 375 degrees for 30 minutes. Remove and spread the icing that came with the rolls across the top. Serve warm.