Cinnamon Roll Breakfast Casserole

Cinnamon Roll Breakfast Casserole

from thepioneerwoman.com
Brunch
15 min
492 kcal / serving

All you need for this Cinnamon Roll Breakfast Casserole recipe are a few tubes of refrigerated cinnamon roll dough and a few pantry staples.

Ingredients

  • 1 tbsp.salted butter, for the baking dish
  • 312.4-ounce tubes refrigerated cinnamon roll dough (with frosting)
  • 4 largeeggs
  • ½ c.half-and-half
  • ½ tsp.ground cinnamon
  • ¼ tsp.kosher salt
  • ⅓ c.packed dark brown sugar
  • ⅓ c.pecans. chopped
  • ⅓ c.sour cream

Directions

  1. 1

    Preheat the oven to 350˚. Generously butter a 9-by-13-inch baking dish. Cut each round of cinnamon roll dough into 4 pieces. Reserve the frosting packets. 

  2. 2

    Whisk together the eggs, half-and-half, cinnamon and salt in a large bowl. Add the cinnamon roll dough and toss lightly to coat. Pour into the baking dish. 

  3. 3

    Mix the brown sugar and pecans in a small bowl. Sprinkle on top of the casserole and bake until puffed, golden brown and cooked through, about 35 minutes. 

  4. 4

    Meanwhile, whisk together the contents of the frosting packets and the sour cream in a medium bowl until smooth. Let the casserole cool for 10 minutes, then drizzle with the frosting.