Easter Smoked Cinnamon Roll Casserole

• ½ stick butter, melted
• 2 cans Pillsbury refrigerated cinnamon rolls (12.4 oz ) reserve icing
• 6 eggs
• ½ cup heavy whipping cream
• 2 tsp Ground Cinnamon
• 2 tsp Vanilla Extract
• 1 cup pecan pieces or left whole
• ¾ cup maple pancake syrup
• 1 lb maple sausage (cooked and crumbled)
• 1 cup cooked and chopped bacon

Frosting: 

• 2 cups powdered sugar
• 2 Tbs butter melted
• 2 tsp vanilla
• 4 Tbs milk
• 2 tsp cinnamon

• Royal Oak® 100% Charcoal Pellets 
• Pellet Smoker

1. Preheat smoker to 375 degrees.
2. Cook bacon in a pan until crispy (reserve for topping).
3. Cook sausage until done.
4. Melt butter and pour in bottom of a half sheet pan or baking dish.
5. Cut each cinnamon roll into 8 pieces and place on top of melted butter.
6. In a separate mixing bowl, beat eggs, cinnamon, heavy whipping cream and vanilla together.
7. Sprinkle cooked sausage over cinnamon rolls.
8. Pour egg mixture over cinnamon rolls and sausage covering as much as possible.
9. Evenly pour maple syrup over entire dish and then sprinkle pecan pieces evenly over entire dish.
10. Bake uncovered for 30-40 minutes. Check often to ensure doneness without overcooking.
11. Remove casserole from oven and let cool for 10 minutes.
12. While casserole is cooling heat up the reserved icing from the rolls. Easily done in the microwave after removing the metal lids.
13. Or you can make a homemade cinnamon icing* (mixing all ingredients listed together and pour over casserole.
14. Sprinkle with chopped bacon and extra syrup if you like.