5-Step Cinnamon Roll Breakfast Casserole Recipe
Need a new idea for breakfast for your family? Try out this 5-Step Cinnamon Roll Breakfast Casserole recipe. It’s super easy to prepare the night before, and then the next morning just pop it in the oven to bake. I baked this for my Sunday School class at church, and it was a hit with no left overs! This would also be great for holiday brunch parties!
Ingredients:
- 2 cans of Cinnamon Rolls
Cinnamon Cream Cheese Dollops:
- 1 block of Cream Cheese 8 oz. (softened)
- 3 tablespoons of Sugar
- 1 tablespoon of Cinnamon
- 1 ½ tablespoons of Milk
Egg Mixture:
- 6 large Eggs
- 2 ¼ cups of Half and Half
- ½ cup of Sugar
- 1 tablespoon of Cinnamon
- 1 teaspoon of Vanilla Extract
Sugar Cinnamon Crumble Topping Ingredients (Optional):
- ¼ cup of Sugar
- 1 tablespoon of Cinnamon
- 1 tablespoon of Flour
- 1 1/2 Tablespoons of melted Butter
Directions:
Step 1: Preheat your oven to 375 degrees. Then, bake cinnamon rolls on a greased cookie sheet for twenty minutes or until browned. Once they are cooled, cut each cinnamon roll into 9 pieces. It’s easier to cut the roll into thirds, and then cut the thirds into halves to get 9 pieces out of 1 cinnamon roll. Place eight of the cut-up cinnamon rolls into a greased 9×13 baking dish. Set the other half of the diced cinnamon rolls to the side. Place the icing that came with the cinnamon rolls into the refrigerator for later.
Step 2: Next, it’s time to make the Cinnamon Cream Cheese Dollops. In a small bowl, combine softened cream cheese, sugar, cinnamon and milk. Once it is mixed well, dollop this cream cheese mixture on top of the diced cinnamon rolls that are in the baking dish. Now, place the other half of the diced cinnamon rolls on top of this.
Step 4: It’s time to make the egg mixture. In another bowl, combine the eggs, half and half, sugar, cinnamon and vanilla. Mix well and pour over all the casserole in the baking dish. Take a spoon, using the back of it, and press cinnamon roll pieces that are on top gently into the egg mixture. Cover your dish with aluminum foil and place into the refrigerator overnight so bread pieces can really soak in the yumminess!
Step 5: Last step! You’re almost there! The next morning, place your casserole into a preheated oven of 350 degrees. Remove your icing from the refrigerator, and place on the stove to warm up from the natural heat escaping the oven. Bake the casserole for 35 to 45 minutes until browned on top and set in the center. You can always use a tooth pick to poke in the center to check and see if your casserole is finished. If you poke it with a toothpick and the toothpick comes out with runny cake type mixture on it, then it hasn’t finished baking.
Once the casserole is fully cooked, remove from the oven and spread the icing on top. ENJOY!
Optional: You can add a Sugar Cinnamon Crumble on top of your casserole after icing it, if you would like? First, combine the sugar, cinnamon and flour in a coffee cup or small bowl. Next, add your melted butter. Gently stir. Small crumbles (or balls) will form. Use the spoon to chop and form the sizes of the Sugar-Cinnamon Crumbles you need. Next, once crumbles are formed, lightly sprinkle on crumbles on top of the casserole. Enjoy!
Tip: This Cinnamon Roll Breakfast Casserole is best eaten when hot; however, you can warm it up in a microwave for a short time (Approximately 20 seconds) for leftovers!
