My kid has to be a sugar monster. I sometimes think if kids could get away with it, they’d eat pure sugar every day. If we didn’t say no, we all as adults would be CRAZY. Something about these processed sugars and even red food dye can mess with our children. My own personal experience is my child goes insane. He has the worst attitude and behavior if he has too much. My son is in cub scouts and even some of the other parents who come in always say “We have to be careful of the food dye and sugar. He doesn’t have an allergy, but…” I never realized how much of an issue it really is. What I’ve started doing is limiting the amount of processed foods we have. That way when we do have something like this mouth watering, stuff it in my face faster please cinnamon roll casserole, I don’t feel near as guilty. Generally, I only make things like this once a week, once every two weeks, or once a month. It’s really about what I find. However, as a general rule, my max is once a week.
2 tablespoons of melted butter
2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
½ cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
¼ cup maple syrup + 1 teaspoon
Heat oven to 375 degrees. Pour melted butter in a 3 quart baking dish. Cut cinnamon rolls into 6 pieces each and put into the pan. Reserve the icing. In a bowl, mix eggs, cream, cinnamon, and vanilla. Drizzle over the cinnamon rolls. Drizzle with 1/4 cup of maple syrup. Bake for 25 minutes until golden brown. Allow to cool for 10 minutes. Remove the lids of the icing and microwave for a few seconds to thin the icing. Stir with the left over 1 teaspoon of maple syrup and drizzle over the cinnamon rolls.