Cinnamon Roll Casserole
Cinnamon roll casserole is a breakfast casserole perfect to be served next to a side of eggs and bacon. A touch of sweetness and cinnamon in this simple recipe.
Equipment
- 9x13 baking dish
Ingredients
- 2 can cinnamon rolls
- 4 large eggs
- 1 cup half and half
- 1 teaspoon cinnamon
Instructions
- First, open the canned cinnamon rolls and sit the icing to the side. Then slice the cinnamon rolls into quarters. Place them all in the baking dish.
- In a bowl, combine the eggs, half and half and the cinnamon. Pour this mixture over the cut cinnamon rolls. Toss everything together to make sure all the cut pieces come in contact with the eggs. Cover the dish and allow to sit in the fridge for 2 hours or even better overnight.
- Preheat the oven to 375℉.
- Place the uncovered baking dish into the oven and cook for 25 minutes. When you pull them from the oven, cover them with the icing and spread it while they are super hot.
- Allow the cinnamon roll casserole to cool before serving.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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