Cinnamon Roll Casserole

Cinnamon Roll Casserole

from bhg.com
Breakfast
45 min
12 servings
281 kcal / serving

Reimagine refrigerated cinnamon rolls as a delicious breakfast casserole. Each bite is loaded with cinnamon flavor, sweet icing, and crunchy pecans. This cinnamon roll casserole recipe serves 12, making ideal for holiday entertaining or weekly meal prepping.

Ingredients

  • ¼ cupbutter
  • 212.4-ounce cans refrigerated cinnamon rolls with icing
  • 4eggs
  • ½ cuphalf-and-half
  • 1 tablespoonvanilla extract
  • 1 ½ teaspoonsground cinnamon
  • ½ cupchopped pecans or walnuts (optional)

Directions

  1. 1

    Preheat oven to 350°F. Place butter in a 3-qt. rectangular baking dish and place in oven while it preheats. Remove from oven when fully melted; tilt to coat the bottom of the dish evenly.

  2. 2

    Meanwhile, cut each cinnamon roll into 8 even pieces (reserve icing for serving). Arrange cinnamon roll pieces in an even layer in the baking dish.

  3. 3

    In a medium bowl whisk together eggs, cream, vanilla, and cinnamon. Pour mixture evenly over the cinnamon roll pieces. Sprinkle evenly with chopped pecans (if using).

  4. 4

    Bake about 25 minutes or until golden brown and set in the middle. Remove from oven and let cool on a wire rack for 10 minutes. Warm icing according to package directions before drizzling over cinnamon roll casserole. Serve warm.