Cinnamon Roll Breakfast Casserole
The first bite of cinnamon roll breakfast casserole always reminds me of laughter, pajamas, and love. Make your mornings memorable with this easy dish.
Equipment
- 9x13-inch Baking Dish
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board (for cutting cinnamon rolls)
- Oven Mitts
Ingredients
- 2 cans refrigerated cinnamon rolls with icing
- 4 large eggs
- ½ cup heavy cream
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- ¼ cup maple syrup plus extra for drizzling
- 1 tablespoon melted butter for greasing the dish
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with melted butter.
Prepare Cinnamon Rolls:
- Open the cans of cinnamon rolls and cut each roll into quarters. Place the pieces evenly in the prepared baking dish.
Make Egg Mixture:
- In a mixing bowl, whisk together the eggs, heavy cream, cinnamon, vanilla extract, and maple syrup.
Assemble:
- Pour the egg mixture evenly over the cinnamon roll pieces, making sure all are coated.
Bake:
- Bake for 30–35 minutes or until the casserole is golden brown and cooked through.
Drizzle and Serve:
- Warm the icing from the cinnamon roll package slightly (about 10 seconds in the microwave) and drizzle over the casserole. Optionally, drizzle additional maple syrup before serving.
Notes
Nutrition Facts (Per Serving):
- Calories: 320 kcal
- Protein: 6g
- Fat: 16g
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 18g
- Sodium: 370mg