Description
This Cinnamon Roll Breakfast Casserole is a delightful and easy-to-make dish that combines the flavors of cinnamon rolls with a creamy egg custard. Perfect for breakfast or brunch gatherings!
Ingredients
• 2 cans of refrigerated cinnamon rolls (with icing)
• 6 large eggs
• 1 cup of milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ cup maple syrup
• 1 cup chopped pecans (optional)
• Powdered sugar for serving (optional)
Instructions
1. 1. Preheat your oven to 350°F (175°C).
2. 2. Grease a 9×13 inch baking dish.
3. 3. Cut each cinnamon roll into quarters and place them in the prepared baking dish.
4. 4. In a large bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and maple syrup.
5. 5. Pour the egg mixture over the cinnamon roll pieces, ensuring they are well coated.
6. 6. Sprinkle chopped pecans on top if using.
7. 7. Bake in the preheated oven for about 25-30 minutes, or until the casserole is set and golden brown.
8. 8. Remove from the oven and drizzle with the icing from the cinnamon rolls.
9. 9. Let cool for a few minutes before serving. Add powdered sugar on top if desired.
Notes
• For a richer flavor, you can substitute half-and-half for the milk.
• This casserole can be prepared the night before; simply cover and refrigerate before baking.
• Serve with fresh fruit or whipped cream for a special touch.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 220mg
Keywords: cinnamon roll, breakfast casserole, brunch