Description
A delicious twist on traditional breakfast, this Cinnamon Roll Breakfast Casserole combines the sweetness of cinnamon rolls with a rich egg custard, perfect for brunch or a special occasion.
Ingredients
Scale
- 2 (12.4-ounce) cans refrigerated cinnamon rolls with icing
- 6 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
- Open the cans of cinnamon rolls and cut each roll into quarters. Place the pieces evenly in the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and salt until well combined.
- Pour the egg mixture evenly over the cinnamon roll pieces in the baking dish. Gently stir to ensure all pieces are coated.
- Sprinkle the chopped pecans and raisins over the top if using.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is puffed and golden brown.
- While the casserole is baking, warm the icing from the cinnamon roll cans in the microwave for about 10-15 seconds to make it easier to drizzle.
- Once baked, remove the casserole from the oven and let it cool for about 5 minutes. Drizzle the warm icing over the top before serving.
Notes
- For a richer flavor, add a teaspoon of nutmeg to the egg mixture.
- You can substitute the milk with almond milk or oat milk for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 180mg